Priscos Family Market: Bloghttp://priscosfamilymarket.com/BlogFri, 22 Feb 2019 16:38:40 ZBlogRSSBlog:516http://priscosfamilymarket.com/our-food-blog-gather-round-the-tableOur Food Blog. Gather Round the table.<p>New USDA Guidelines Lower Pork Cooking Temperature</p>
<p>Prior to 1970 pork consumption in the US was dropping yearly at pork had a reputation for being too fat to be a healthy meat choice.&nbsp; Realizing that this was bad for business the US pork producers took steps to change the genetics, breeding, and feeding of pigs in order to produce a leaner, healthier protein source.&nbsp; Their efforts proved successful so much so that their next step was to lobby the USDA and ask that they test and eventually reduce the required cooking time for pork because people were overcooking the pork and getting a very dry tasteless meat using the old standards.&nbsp;&nbsp; &nbsp;In 2011 the FDA announced new cooking guidelines from the nation&rsquo;s food-safety agency. &nbsp;In fact, the UDDA made a rather significant change to cooking directions for pork reducing the safe internal temperature a full 15 degrees Fahrenheit.&nbsp; &nbsp;The new guideline states that pork can be consumed safely when cooked to an internal temperature of 145 degrees Fahrenheit, followed by a three-minute rest time.</p>
<p>&ldquo;Our consumer research has consistently shown that Americans have a tendency to overcook common cuts of pork, resulting in a less-than-optimal eating experience,&rdquo; said Dianne Bettin, a pork producer from Truman, Minn., and chair of the Pork Checkoff&rsquo;s Domestic Marketing Committee. &ldquo;The new guidelines will help consumers enjoy pork at its most flavorful, juicy &ndash; and safe &ndash; temperature.&rdquo;</p>
<p>The revised recommendation applies to pork whole-muscle cuts, such as loin, chops, and roasts. Ground pork, like all ground meat, should be cooked to 160 degrees Fahrenheit. Regardless of cut or cooking method, both the USDA and National Pork Board recommend using a digital cooking thermometer to ensure an accurate final temperature.</p>2018-04-25T02:22:09-05:00Blog:515http://priscosfamilymarket.com/lets-support-earth-day-all-year-simply-be-thinking-more-about-what-we-eatLet’s support Earth Day all year simply be thinking more about what we eat.<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2018/march/andy.jpg" alt="" width="250" height="241" />We just celebrated Earth Day this past Sunday and hopefully you were aware of it&rsquo;s coming and took some steps to help support our mother Earth that day and plan to continue to do so in the future&nbsp; As I was reading something recently related to the Earth Day events taking place globally two food-related topics came to mind that I thought appropriate to pass along to our customers since we are of course an environmentally responsible food retailer.</p>
<p>One topic relates to the sustainable benefits that can be derived from eating more organically grown or produced foods.&nbsp; In order to conserve precious resources and reverse the negative effects of greenhouse gasses, we should think about supporting foods that do a better job of reducing their carbon footprint as they are grown, picked and packaged.&nbsp; Some of the biggest energy hogs in agriculture are avoided when we make a conscious effort to select foods grown using organic farming.&nbsp; Unlike conventional farming methods, organic farming prohibits the use of energy-intensive chemical pesticides and fossil-fuel-based fertilizers.&nbsp; In fact, organic farming uses 45 percent less energy and creates 40 percent fewer greenhouse-gas emissions than conventional framing, according to data from the Rodale Institute's 30-year farming-system trials.</p>
<p>The other area that most all of us can do a better job with is food waste.&nbsp; We are a country of excesses and somehow, we have convinced ourselves that the only good meal is one where so much food is available that we feel challenged to take it all in even though we know it will leave us feeling stuffed and overfilled.&nbsp; We are a nation where adult obesity rates now exceed 35 percent in five states and top 30 percent in 25 states.&nbsp; We need to eat less and exercise more.&nbsp; So why would the owner of a food store be telling customers to eat less?&nbsp; Simply stated it&rsquo;s good for all of us and it will keep you healthier and let you live longer.&nbsp; &nbsp;Of course, it&rsquo;s not just a matter of quantity, it&rsquo;s really more about quality.&nbsp; Concentrating more on fresh, vitamin-rich foods and steering clear of heavily process foods, sugar-laden drinks and sweet treats.&nbsp;&nbsp;</p>
<p>There is, however, another benefit to eating less, it means less food waste. In the US, Food waste has reached staggering proportions, with 1,400 calories of food wasted per person per day. &nbsp;&nbsp;When you compare that to the fact that in all of Asia and Africa the daily consumption of food is under 2,800 calories, &nbsp;you realize that we throw away over half what they get to eat.&nbsp; All of this waste takes a tremendous amount of oil to grow, 185 million barrels every year. That's 46 times the amount that gushed out of the Deepwater Horizon during the 2010 oil spill. If we all paid a bit more attention to the amount of food we prepare or that we order when eating out, we would dramatically reduce the waste of food and at the same time reduce the waistline of our clothes.</p>
<p>Thanks for thinking about healthier eating.</p>
<p>Andy</p>2018-04-25T02:18:38-05:00Blog:514http://priscosfamilymarket.com/plastic-pollution-its-real-and-we-need-to-stop-it-nowPlastic Pollution, it’s real and we need to stop it NOW!<p>The invention of plastic in 1907 was considered a breakthrough. Plastic products soon became a common component of everyone&rsquo;s&rsquo; life and we thought nothing of it&rsquo;s potential negative effects.&nbsp; For many years, we only perceived the benefits of plastic and knew little of the damaging consequences for human health, natural ecosystems and the climate. Plastics are a problem mostly due to their un-biodegradable nature, the materials used for plastic production (hydrocarbon molecules&mdash;derived from the refining of oil and natural gas), and the challenges behind properly discarding them.</p>
<p>The immense scope of the problem &ndash; what we have done so far to fix it and what we can all do to mitigate its damage.&nbsp; More than 9 billion tons of plastic has been produced since 1950, and the vast majority of it is still around. A new study that tracked the global manufacture and distribution of plastics since they became widespread after World War II found that only 2 billion tons of that plastic is still in use. Seven billion tons is stuck on Earth as garbage in landfills, recycled trash or pollution in the environment, including deep oceans, where it&rsquo;s been discovered in the mouths of whales and the bellies of dead seabirds that mistook it for food. A small amount is eliminated in incinerators.</p>
<p>As plastic becomes near-indestructible mountains of garbage on land and swirling vortexes of trash on the high seas, humans keep making more. Half of the plastic that people mostly use once and toss away was created in the past 30 years, the study says.&nbsp; The highest recycling rates in 2014 were in Europe (30 percent) and China (25 percent), whereas in the United States, plastic recycling has remained steady at 9 percent.&rdquo;</p>
<p>Recycling, while it seems is the best solution to the problem, only delays plastic&rsquo;s inevitable trip to a trash bin. Incineration is the only way to assure that plastic is eliminated, and Europe and China by far lead the United States in that category as well, up to 40 percent compared with 16 percent.</p>
<p>But burning plastic is risky because if the emissions aren&rsquo;t carefully filtered, harmful chemicals become air pollution. Like other countries, the United States has been slow to enforce regulations on industry emissions.</p>
<p>Want to help eliminate your plastic consumption?&nbsp; Here are some ideas anyone can try.</p>
<ul>
<li><strong>Avoid Fast Food / Cook at Home</strong> - Not only is it healthier but making your own meals doesn&rsquo;t involve takeout containers or doggy bags. For those times when you do order in or eat out, tell the establishment you don&rsquo;t need any plastic cutlery or, for some serious extra credit, bring your own food-storage containers to restaurants for leftovers.</li>
<li><strong>Stop buying bottled water</strong> - Each year, close to 20 billion plastic bottles are tossed in the trash. If you&rsquo;re nervous about the quality of your local tap water, look for a model with a built-in filter.</li>
<li><strong>Pass on Plastic Straws</strong> - One of the easiest ways to keep plastic out of the landfill is to refuse plastic straws. Simply inform your waiter or waitress that you don't need one, and make sure to specify this when ordering at a drive-thru. Can't fathom giving up the convenience of straws? Purchase a reusable stainless steel or glass drinking straw. Restaurants are less likely to bring you a plastic one if they see that you've brought your own.</li>
<li><strong>Avoid microbeads</strong> - Those little plastic scrubbers found in so many beauty products&mdash;facial scrubs, toothpaste, body washes&mdash;might look harmless, but their tiny size allows them to slip through water-treatment plants. Unfortunately, they also look just like food to some marine animals. Opt for products with natural exfoliants, like oatmeal or salt, instead.</li>
<li><strong>Bring your own bag </strong>- If you're already bringing reusable bags to our store, you're on the right track, but if you're still using plastic produce bags, it's time to make a change. Purchase some reusable produce bags and help keep even more plastic out of the landfill. However, avoid those bags made from nylon or polyester because they're also made from plastic. Opt for cotton ones instead.</li>
<li><strong>Don't use plasticware </strong>-Say goodbye to disposable knives, spoons, forks and even sporks. If you often forget to pack silverware in your lunch, or if you know your favorite restaurant only has plasticware, start keeping a set of utensils. It's sure to reduce your carbon &ldquo;forkprint&rdquo;.</li>
<li><strong>Pack a lunch the eco-friendly way</strong> - Instead of packing snacks and sandwiches in bags, put them in reusable containers you have at home, or try lunch accessories like reusable snack bags. You can also opt for fresh fruit instead of single-serving fruit cups and buy items like yogurt and pudding in bulk and simply put a portion in a reusable dish for lunch.</li>
</ul>2018-04-18T01:40:21-05:00Blog:513http://priscosfamilymarket.com/with-more-than-a-billion-participants-worldwide-earth-day-mattersWith more than a billion participants worldwide, Earth Day Matters<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2018/march/andy.jpg" alt="" width="250" height="241" />This coming Sunday is Earth Day, an annual event.&nbsp; Each year worldwide events are held to demonstrate support for environmental protection. Earth Day Network&rsquo;s mission is to diversify, educate and activate the environmental movement worldwide. Earth Day Network is the world&rsquo;s largest recruiter to the environmental movement, working with more than 50,000 partners in 193 countries to build environmental democracy. More than 1 billion people now participate in Earth Day activities each year, making it the largest civic observance in the world. We work through a combination of education, public policy, and consumer campaigns.&nbsp; Devoting special a day to helping to demonstrate how much we care about the future of our planet. No matter what you like to do best, there's a way to get involved in Earth Day. You could plant a tree, make a meal with locally-grown vegetables, educate a family member, clean up trash in your neighborhood, set up a bird feeder or save power &mdash; the possibilities are endless.</p>
<p>Just imagine if we could get just 10% of Earth&rsquo;s population to do something to actively promote Earth Day what an impact it could have on our home planet.&nbsp; We at Prisco&rsquo;s feel strongly that it is everyone&rsquo;s duty to act responsibility toward preserving the planet and we encourage each of our customers to seriously consider taking some step to help reduce the negative impact we humans unwittingly do to cause our Earth stress.&nbsp; This is the only home we have so let&rsquo;s remember that everyone&rsquo;s help is needed and appreciated and no good deed toward Mother Earth is a waste of time or resources.</p>
<p>For 2017 Earth Day Network is focused on promoting ways to secure a future free of plastic pollution.&nbsp; From poisoning and injuring marine life to disrupting human hormones, from littering our beaches and landscapes to clogging our waste streams and landfills, the exponential growth of plastics is now threatening the survival of our planet.</p>
<p>I&rsquo;d encourage each of you to read this week&rsquo;s food blog.&nbsp; I&rsquo;ll admit that this week&rsquo;s topic is not as usual devoted to food but indirectly it is about a problem that does impact our food supply.&nbsp; &nbsp;In support of this year&rsquo;s theme of working to eliminate plastic pollution, the blog offers a number of simple suggestions anyone can follow up on to promote the elimination of plastic pollution that is choking our oceans, cluttering our highways and encroaching on our healthy way of life.</p>
<p>Happy Earth day.</p>
<p>Andy</p>2018-04-18T01:37:23-05:00Blog:512http://priscosfamilymarket.com/our-ground-beef-is-all-natural-always-was-always-will-beOur Ground Beef is all natural – always was & always will be!<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2018/march/andy.jpg" alt="" width="250" height="241" />Ground Beef is by far the largest beef category in an American supermarket's fresh meat department, accounting for as much as one-third of all beef sold. In our store that&rsquo;s especially true because we have earned a well-deserved reputation for excellent quality in our ground beef.</p>
<p>All ground beef is definitely not alike. At Prisco&rsquo;s, we staked our reputation on the consistent quality of our ground beef from the time my Great grandfather opened our first store. It was his son and my Grandpa, Tony, who went away to school to learn the science of butchering under the strictest of USDA standards, and Grandpa Tony always insisted on the following:</p>
<ol>
<li>All of our meats would get ground in the store by our butchers.</li>
<li>Nothing but the trimmings of the meat offered for sale in the meat case would ever be added to the meat in the grinder.</li>
<li>The ratio of lean meat to fat would be clearly and accurately indicated on each package.</li>
<li>Beef, chicken, pork and lamb would be ground in small batches to assure that we never produced more of any cut than could be sold in a day or two out of our case. Grandpa Tony would always insist that, If we kept our ground meats fresh and lean, people would buy them on a regular basis.</li>
</ol>
<p>So how is that any different from the ground beef you can buy at other big chains and giant box stores? Actually, there is a great deal of difference. At most large stores today, little if any of the ground meat is ground on premises. &nbsp;&ldquo;So what&rsquo;s wrong with that?&rdquo; you ask, "Aren&rsquo;t they just being more cost effective grinding meat at a central location in larger batches and farming it out to stores where needed?"</p>
<p>The answer is a definite maybe, at best. You see once the meat is ground off premises the store loses control of what is in the meat and where it came from. For example, if ground in-store you are using up the trimmings of what is cut and sold in-store. If the store runs a chuck sale it will increase its supply of chuck trimmings, and as the supply of chuck trimmings increases it tends to put pressure on the price of ground chuck as we now need to move more tonnage in order to reduce the excess supply.</p>
<p>If we were a large chain the supply is controlled centrally and the excess inventory of chuck from one group of stores can be shipped to other stores that tend to sell more ground chuck, and pricing overall may not need to be adjusted. Additionally, the large box stores and chains will buy a large portion of their ground meat directly from large packing houses. Here, efficiency and cost are the primary drivers, not quality.</p>
<p>The beef used for commercially ground beef are often mature cattle (over 30 months of age) which tend to be less tender, making it ideal for ground beef production since the process of grinding provides tenderness to these muscles. At times other additives are included to help extend the shelf life and coloration of the meat. While not a danger to your health, these practices are most definitely not adding quality to your food experience.</p>
<p>We know that our customers know that they will always get fresh, ground in-store meats at Prisco&rsquo;s, and that&rsquo;s what keeps them coming back time and again for more.</p>
<p>&nbsp;</p>
<p>Andy</p>2018-04-10T15:59:19-05:00Blog:511http://priscosfamilymarket.com/all-american-blueberriesAll-American Blueberries<p>Native to North America, blueberries have been around for more than 13,000 years &ndash; so they have deep roots in our country&rsquo;s history. Today, we&rsquo;re still reaping the health benefits of blueberries, and are discovering they have more to offer than our ancestors could have ever imagined.</p>
<p>The North American blueberry season and harvest runs from April to late September. Blueberries are very low in calories (only 80 in a full cup) and they are packed full of health benefits so don&rsquo;t hold back, enjoy your blueberries. Blueberries are a good source of Vitamin C and are high in manganese. Vitamin C is necessary for growth and development of tissues and promotes wound healing. Manganese helps the body process cholesterol and nutrients such as carbohydrates and protein.&nbsp;</p>
<p>Blueberries are also a good source of dietary fiber. Dietary fiber may reduce the risk of heart disease and adds bulk to your diet, which may help you feel full faster.</p>
<p>They can be used as a natural food dye, and legend has it that early American colonists boiled them with milk to make gray paint. Perfect blueberries are dusty blue in color, so don&rsquo;t rush off to rinse that dust away until you are ready to eat them as this will speed up the spoilage process.</p>
<p>In the early 20th century, people didn&rsquo;t think blueberries could be domesticated, but Elizabeth White, the daughter of a New Jersey farmer, was determined to grow a flourishing industry for cultivated blueberries. In 1911, she teamed up with USDA botanist Frederick Coville to identify wild plants with the most desirable properties, and crossbred the bushes to create vibrant new blueberry varieties. Coville and White harvested and sold the first commercial crop of blueberries out of Whitesbog, N.J.</p>
<p>&nbsp;</p>2018-04-10T15:50:44-05:00Blog:510http://priscosfamilymarket.com/best-vegetables-for-early-spring-plantingBest Vegetables for Early Spring Planting<p>Living here in the upper Midwest we all know it&rsquo;s a bit risky getting out in our gardens too soon and trying to use sheer willpower to ward off the possibility of a late frost. The ground is still too damp for many vegetables to be planted, but there are a handful of hearty performers that can go in the garden, even before the last frost date has passed. One of the benefits that these early starters have is that there are fewer insects and disease pests around in early spring, so your vegetables should get off to a good start.</p>
<p>The cool, wet weather of Spring is the perfect time to grow lettuce, and there are hundreds of varieties to choose from. You may need to take precautionary steps to protect your lettuce as it gets started, but, oh, it never tastes better than when it&rsquo;s grown in the crisp spring air. Anyone who has ever had a bowl of tender leafy lettuce picked minutes ago that is drizzled in a homemade dressing of bacon bits, sugar, vinegar, and water knows that this is the nirvana of fresh garden delights. You will get the earliest and longest harvest from the cut-and-come-again varieties. Lettuce may require a little frost protection in spring, but it won&rsquo;t bolt, and you will probably have time for 2-3 crops.</p>
<p>In addition to dying the Chicago River green on March 17th, there&rsquo;s another tradition of planting the first peas on St. Patrick&rsquo;s Day. Peas don't like freezing temperatures, but they dislike heat worse. So, if you love fresh picked-from-the-garden peas, don&rsquo;t miss the window of opportunity. Get out there and plant a crop of your favorites, whether its shelling peas, snow peas, or sugar snap peas.</p>
<p>Spinach must be grown in cool weather too, or it will quickly bolt to seed. &nbsp;Spinach grows extremely quickly so you don&rsquo;t have to wait long to enjoy it, but you&rsquo;ll also have to keep planting new spinach to extend the harvest. Getting spinach to grow is easy. Keeping your spinach growing takes some extra care, but it's worth it. Another thing good about planting the spinach early is that it will grow in the shade of crops that will be taking off just as your spinach fades.</p>
<p>&nbsp;</p>2018-04-03T21:43:58-05:00Blog:509http://priscosfamilymarket.com/welcome-back-to-our-local-snowbirdsWelcome back to our local Snowbirds!<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2018/march/andy.jpg" alt="" width="250" height="241" />April 1st always marks the official end of the snowbird season and we couldn&rsquo;t be happier. We&rsquo;ve missed you and we are very happy to see you back walking the aisles of the store and filling up your carts with needed provisions. It seems so long ago that we were baking up that pumpkin pie and setting aside the Christmas roast for you when the 2017 holiday season was merrily upon us. Shortly after the last verse of auld lang syne, things quieted down considerably and those us who remained behind did our best to slog through January, February and March, eager for the first sign of new life, for the first sign of Spring. As far as Midwest winters go, it really was nothing remarkable.</p>
<p>As expected, we had our spell of deep arctic cold for several days and there were a few snow storms, where seeing over the snow piles on the side of the driveway were a challenge. In general, however, you didn&rsquo;t miss too much of the excitement in Florida, Arizona, or whatever warm hideaway you escaped to.</p>
<p>Well, we hope that you are back home in good health and we couldn&rsquo;t be more pleased to see you. In fact, we decided to celebrate your return this week and we are inviting all of our customers in on the treat. Watch your mail box for a postcard from us inviting you to come in and stock up your refrigerator and cabinets, and in the process earn the ingredients for a free breakfast. That&rsquo;s right, you can earn a free dozen eggs, a carton of Simply orange juice, and a pound of Boar&rsquo;s Head bacon.</p>
<p>So, once again all you snowbirds, welcome home, and thanks for bringing back a breath of Springtime warmth with you.</p>
<p>&nbsp;</p>
<p>Andy</p>2018-04-03T21:37:21-05:00Blog:508http://priscosfamilymarket.com/organic-foods-good-for-you-and-good-for-the-environmentOrganic Foods – Good For you and Good for the Environment.<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2018/march/andy.jpg" alt="" width="250" height="241" />Over the past several years we have made attempts to expand the amount of organic foods that we offer in each department. I have to say that it has been a difficult task for a number of reasons... For example, consider the following facts that are associated with foods that carry the USDA Organic moniker:</p>
<ol>
<li>By definition, organic foods are raised naturally so they contain no un-natural preservatives which means that many items have a relatively short shelf life.</li>
<li>Couple that with the fact that organic products are more expensive to produce, and the certification process makes them more difficult to bring to market cost effectively.</li>
<li>There has always been confusion on the part of the general public as to what the term organic means versus <em>natural</em>, or <em>non-GMO</em>.</li>
<li>In the case of organic produce, the non-use of chemical fertilizers often means that the produce will not be perfectly shaped, so no perfectly round tomatoes or shiny, flawless apples. Unfortunately, for most consumers food appearance means more that taste or nutritional content.</li>
</ol>
<p>So, you can sum up the hurdles to selling organic foods in a sentence: Organics are expensive, somewhat confusing, and need to sell quickly in order to remain fresh. For all these reasons, Prisco&rsquo;s and other food retailers have had lots of pushes to support a wider organic assortment only to be faced with the need to pair back when sales cannot be sustained.</p>
<p>The truth is, we as food purveyors see the value and need to support organic food and we are determined to do all we can to help educate our customers on the benefits of organic food. We will continue to offer more organic items at affordable prices in the hopes that our customers who value organic foods continue to seek them out and purchase them. I&rsquo;d encourage you to continue reading this week's blog, which provides a list of 10 great reasons to pick up more organic food every time that you shop.&nbsp;&nbsp;</p>
<p>Oh, one more thing, we recently added several new organic items to our dairy department and in order to encourage folks to try them, we are offering a bonus of <strong>50 Prisco&rsquo;s Bonus Points</strong> on over a dozen different items including milk, eggs, butter, sour cream, creamers, and cottage cheese. Look for signs in our dairy department.</p>
<p>From our family to yours, Happy Easter. We will be open Easter for your convenience but on a shorter schedule so that our employees may spend time with their families. Easter Sunday our hours will be from <strong>10:00 am to 4:00 pm</strong>.</p>
<p>&nbsp;</p>
<p>- Andy</p>2018-03-27T17:38:32-05:00Blog:507http://priscosfamilymarket.com/organic-foods-a-choice-worth-makingOrganic Foods – A Choice Worth Making!<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2018/march/organic.jpg" alt="" width="250" height="220" />Do you value good, wholesome and sustainable organic food? Here are ten reasons you should.</p>
<ol>
<li><strong>Avoid chemicals</strong> - Eating organically grown foods is the only way to avoid the cocktail of chemical poisons present in commercially grown food.</li>
<li><strong>Benefit from more nutrients</strong> - Organically grown foods have more nutrients&mdash;vitamins, minerals, enzymes, and micronutrients&mdash;than commercially grown foods because the soil is managed and nourished with sustainable practices and responsible standards.</li>
<li><strong>Better taste</strong> - Organically grown foods generally taste better because nourished, well balanced soil produces healthy, strong plants.</li>
<li><strong>Avoid GMOs</strong> - Genetically engineered (GE) food and genetically modified organisms (GMOs) are contaminating our food supply at an alarming rate, with repercussions beyond understanding.</li>
<li><strong>Avoid hormones, antibiotics and drugs in animal products</strong> - Conventional meat and dairy are the highest risk foods for contamination by harmful substances. More than 90% of the pesticides Americans consume are found in the fat and tissue of meat and dairy products.</li>
<li><strong>Preserve our ecosystems</strong> - Organic farming supports eco-sustenance, or farming in harmony with nature.</li>
<li><strong>Reduce pollution and protect water and soil</strong> - Agricultural chemicals, pesticides, and fertilizers are contaminating our environment, poisoning our precious water supplies, and destroying the value of fertile farmland.</li>
<li><strong>Preserve agricultural diversity</strong> - The rampant loss of species occurring today is a major environmental concern. It is estimated that 75% of the genetic diversity of agricultural crops has been lost in the last century.</li>
<li><strong>Support farming directly</strong> &ndash; Organic farms tend to be small family owned farms, not gigantic mega farms where the emphasis is on cost reduction and crop yield with little regard for quality, nutrition, or the environment.</li>
<li><strong>Keep our children and future safe</strong> - Putting our money where our mouths are is a powerful position to take in the $1 trillion food industry in America. Spending dollars in the organic sector is a direct vote for a sustainable future for the many generations to come.</li>
</ol>
<p>&nbsp;</p>2018-03-27T17:34:17-05:00Blog:506http://priscosfamilymarket.com/glazing-your-easter-hamGlazing your Easter Ham<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2018/march/ham.jpg" alt="" width="250" height="249" />When you glaze a ham it takes on an attractive brown color, and the glaze enhances the natural flavor of the meat. Glazing will also help avoid having the ham dry out during baking. We offer a ham glaze in the deli made by Boar&rsquo;s Head, or you may choose to create your own from ingredients at hand or to invent your own unique recipe.</p>
<p>Start by baking your ham. The cooking time will vary depending the ham's size and whether there is a bone. If the ham is already fully cooked it only needs to be warmed through. Make certain that you use the right flavor combination in choosing ingredients for your glaze depending the ham you are preparing.</p>
<p>Sweet glazes are best with hams that have been wet cured and are not salty. Sweet glazes can be made from brown sugar, pineapple chunks, fruit juices, honey, maple syrup and even carbonated beverages or dark liquors like bourbon. Tangy glazes should be used on salty hams. These glazes include sweet ingredients, but also include savory ingredients such as mustard, pepper, hoisin sauce or vinegar.</p>
<p>Near the end of the cooking time for your ham is when you will want to apply your glaze. Remove the ham from the oven 30 minutes before it's finished baking. If you are cooking a raw ham, ensure that it's fully cooked before removing it. A ham is fully cooked when the internal temperature is 160 &deg;F. Don&rsquo;t guess or rely on cooking times from a recipe&hellip;use a reliable meat thermometer.</p>
<p>First you want to score the ham. This allows the glaze to penetrate the baked-on crust that the ham will have from having the layer of rind cooking for hours. Make a series of diagonal cuts 1 inch apart across the entire top surface. Turn the ham and make diagonal cuts in the other direction, forming a grid of diamond shapes. If you wish, press a whole clove into the ham in the centers of the diamonds or at the places where the lines intersect.</p>
<p>Generously apply your glaze with a pastry brush to the entire outer surface of the ham. Than return the ham to the oven and continue baking it until the glaze begins to turn brown and shiny. This indicates that the glaze has caramelized and the flavor has taken on a nutty, caramel flavor. Watch the ham while it is in the oven to ensure the glaze doesn't burn. Remove the ham from the oven and let it rest 15 minutes before carving.</p>
<p>&nbsp;</p>2018-03-20T14:41:07-05:00Blog:505http://priscosfamilymarket.com/will-it-be-ham-or-lambWill it be Ham or Lamb?<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2018/march/andy.jpg" alt="" width="250" height="241" />For some holidays it's a foregone conclusion as to what the main entree will be. For Thanksgiving who doesn&rsquo;t have a turkey as the main meat? And, of course, it would not be St. Patrick&rsquo;s Day without corned beef...and just about everyone serves burgers and brats for their July 4th BBQ. Easter, however, is a different animal (literally) all together.</p>
<p>Here in the US, most families serve ham but there is also a pretty large contingent of folks that have traditionally served a spring lamb as their main course for Easter Brunch or dinner.</p>
<p>By far the largest number of us will be eating some form of ham this Easter, but if your lineage is from central Europe near the Mediterranean, chances are your famly eats lamb for Easter. For a number of reasons, lamb has never caught on in the US where we eat on average less that a pound of it per year compared to Australia, another New World colony where lamb is one of the most commonly served meats with Australians consuming over 20 lbs. per year.</p>
<p>If you go back 150 years or so when our economy was much more agrarian-based, hogs were raised and slaughtered in the fall. What wasn&rsquo;t eaten immediately had to be smoked and cured over the winter, and spring was the ideal time to go to the smokehouse and get a ham to serve at Easter dinner. Of course, in those days you served a whole ham and the ham was too large to consume in one meal. You&rsquo;d have a number of ham dinners, ham salads, ham sandwiches and, eventually, ham and split pea soup. There is an old farmer&rsquo;s saying that the definition of eternity is two people and a whole ham.</p>
<p>Regardless of your families&rsquo; tradition, we are prepared to supply you with the best quality ham or lamb for your Easter brunch or dinner, and we&rsquo;ve also got all the timings to make it a memorable meal for all to enjoy.</p>
<p>&nbsp;</p>
<p>Andy</p>2018-03-20T14:31:40-05:00Blog:504http://priscosfamilymarket.com/guinness-trivia-for-st-patricks-dayGuinness Trivia for St. Patrick’s Day<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2018/march/guinness.jpg" alt="" width="250" height="235" />When friends or neighbors meet on the street anywhere in Ireland, the second thing said after "Hello!" is, &ldquo;Are you goin' fer one?&rdquo;</p>
<p>&ldquo;Goin'&rdquo; refers to the local pub and &ldquo;fer one&rdquo; refers to a freshly poured pint of Guinness.</p>
<ul>
<li>Pouring a glass or pint of Guinness is a skill. A &ldquo;perfect pour&rdquo; should take 199.50 seconds. This is the result of pouring at an angle of 45 degrees followed by a rest. This is crucial. Most Irish people would cringe if they saw anyone pour it any other way. After a pause, long enough so what&rsquo;s in the glass is a perfect black, the rest of the glass is filled, again at a 45-degree angle. What is handed across the bar should have a creamy head and should be served at exactly 42.8F.</li>
<li>What&rsquo;s the ball doing in the cans? The little white balls that clink around aluminum cans of Guinness are called &ldquo;widgets&rdquo; (patented by Guinness in 1969), and are filled with nitrogen-infused beer like you&rsquo;d find on tap. When you pull the ring on your can, the change in pressure causes that nitrogenated beer to bubble out into the rest of the brew, creating a foamy head like you&rsquo;d find on draught.</li>
<li>The Guinness Book of World Records was made to settle a pub argument. One November day in 1951, Sir Hugh Beaver, former Guinness managing director, was out shooting with some friends when they began to argue over which was the fastest game bird in Europe. When reference books supplied no answer, Beaver decided that the drinking world desperately needed one volume that could single-handedly settle any pub dispute. Three years later, The Guinness Book of Records printed its first thousand copies. It has since been published in 23 languages, in 100 countries.</li>
<li>What color is Guinness really? At first glance Guinness is quite dark in color, almost black, but actually, it&rsquo;s red. Hold your glass up to the light and you&rsquo;ll see a deep ruby red. The company attributes this in part to the roasting of malted barley during preparation.</li>
<li>Guinness was first marketed as a health elixir. The first-ever national print advertisement for Guinness touts the stout as a &ldquo;valuable restorative after Influenza and other illnesses,&rdquo; and invokes doctors who commend the beer&rsquo;s ability to enrich blood and cure insomnia.</li>
<li>According to a study conducted at Northumbria University in 2013, approximately 13 million pints of Guinness were expected to be drunk on St. Patrick's Day. On an average day, about 5.5 million pints of Guinness are consumed.</li>
</ul>
<p>&nbsp;</p>2018-03-13T15:58:53-05:00Blog:503http://priscosfamilymarket.com/savings-all-around-this-week-and-much-if-its-greenSavings all around this week, and much if it’s green<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2018/march/andy.jpg" alt="" width="250" height="241" />We started selling corned beef dinners for two this past week which includes colcannon and carrots, and we&rsquo;ve had a tough time keeping up with demand. It seems everyone is at least a little bit Irish this week as the corned beef, cabbage, Irish soda bread and Guinness beer are flying off the shelves. Another popular offer this year in our deli are the reuben sliders. You can buy any number you wish but for convenience we have some packaged in fours and sixes in the case across from the deli.</p>
<p>In addition to the many St Patrick&rsquo;s Day offerings, be sure to check out the beef and pork sale in our meat department. We are offering four USDA Choice Prisco Angus beef steaks: Porterhouse, T-bones, filet mignon and round steaks can be had at the lowest prices in years, and they are selling out quickly as some folks are stocking up. In our pork section you will find all-natural Prairie Fresh pork chops, spare ribs and country ribs, all under $3 lb.</p>
<p>MOST IMPORTANT - If you are saving Prisco&rsquo;s Points, and we know that most of you are, act before we close on Saturday, St. Patrick&rsquo;s Day, and you&rsquo;ve got two opportunities to rack up some meaningful points. Spend $50 or more and you not only get one point for every $1 you spend, but we are throwing in a bonus of an additional 250 points. Spend $100 or more and that amount doubles to 500 bonus points. That purchase alone will give you more than enough points to redeem for all but three of the awards being awarded this month. <a href="http://www.priscosfamilymarket.com/content/images/uploaded/home/PP.pdf">Check out a full list of point redemption items <strong>here</strong></a>. Remember, once earned, your points are yours until you spend them&hellip;they never expire. We offer twelve items to choose from every month and if you don&rsquo;t see something you want, save up your points and get two or more items the following month. &nbsp;</p>
<p>As our slogan says, &ldquo;Prisco&rsquo;s Points are free to earn and fun to spend&rdquo;.</p>
<p>Andy</p>2018-03-13T15:50:26-05:00Blog:502http://priscosfamilymarket.com/have-you-had-the-pleasure-of-tasting-a-peppadew-pepperHave you had the pleasure of tasting a Peppadew Pepper?<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2018/March/red.jpg" alt="" width="250" height="234" />This type of piquant pepper is originally from South Africa and was first discovered in early 1993 and introduced to market later that same decade. The name is a portmanteau of 'pepper' and 'dew'. Although the pepper is sometimes described as a cross between a pepper and a tomato, this description is not botanically accurate, and refers only to the resemblance in color and size between peppadew and cherry tomatoes.</p>
<p>The fruit is processed for removal of the seeds and reduction of the heat of the pepper to more palatable levels and is then pickled and bottled. The flavor of the Peppadew&reg; fruit is sweet because sugar is added in the pickling process, with mild heat.</p>
<p>They are a juicy and delicious treat all by themselves, but people also enjoy stuffing them with cream or goat cheese. Another great suggestion is for pureeing them with almonds, garlic and olive oil and spreading them on crostini. You might also try stuffing them with our homemade fresh ground pork sausage and broiling them. They make a great addition to a tossed salad and recently we&rsquo;ve been using them as a pizza topping with great success.</p>
<p>If you have never tasted these delicious little peppers (by no means hot, although they are bright red in color), ask for a sample the next time you are visiting our deli. You&rsquo;re going to love them!</p>
<p>&nbsp;</p>
<p>&nbsp;</p>2018-03-06T16:16:15-06:00Blog:501http://priscosfamilymarket.com/a-case-of-cabin-fever-had-bit-me-badA case of cabin fever has hit me bad!<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2018/march/andy.jpg" alt="" width="250" height="241" />It&rsquo;s been a long uneventful winter and I for one am so ready to see spring arrive. In fact, I&rsquo;m almost ready to say I&rsquo;d love to get out and cut my lawn. Actually, when I think about it, I&rsquo;d much rather cut my lawn this week than go out to shovel the driveway one more time.&nbsp;&nbsp;</p>
<p>I know that about one month ago, Punxsutawney Phil the ground hog saw his shadow and predicted six more weeks of winter, so I&rsquo;m hoping that this comes to pass and within the next two weeks we see much more sunshine than overcast skies and that the temperatures stay above the mid-forties. I&rsquo;m also very much looking forward to having our snowbird neighbors return, because after the holidays when so many of them leave town for warmer climates it gets a bit too quiet around here.</p>
<p>I&rsquo;m also very much looking forward to taking the cover off the outdoor grill and throwing on a few steaks and brats to welcome the warm weather grilling season once again. Truth be told, I believe I've caught a bad case of cabin fever, and while I&rsquo;m in no way a public health menace I do believe that the fever may have warped my cognitive abilities this week when putting together our meat ad!</p>
<p>Oay, call me crazy, but I met with Dave Hatcher, our meat manager, and Dave Michaels, our store manager, and we decided to put together a beef and pork sale this week and next like we haven&rsquo;t seen in years. For example, you'll be able to get our USDA Choice Prisco&rsquo;s Angus beef porterhouse and T-bone steaks for less than $8 lb., and if you want the very but steaks we offer our rib eyes are going out at $12.99 lb. We also slashed $6 lb. off the price of our tender filets. For you pork lovers, we&rsquo;ve got our all natural Prairie Fresh country ribs at just $1.49 per pound on all family size packages. If you prefer, we also have center cut pork chops and loin chops at $1.99 lb. I&rsquo;d also invite you to take home a package of our homemade steak fajitas with all the veggies ready to cook and enjoy.</p>
<p>We have done our part and put together what I hope you agree is a very aggressive ad,&nbsp;<a href="/themes/ProcoDefault/Content/flyer/pdf/flyer.pdf">so please take a moment to look it over</a> and come in and fill up your cart with some huge savings.</p>
<p>Oh yes&hellip; I almost forgot! We have another good reason for you to stock up big this week. In honor of St. Patrick&rsquo;s Day, we are offering two big Prisco&rsquo;s Points Bonuses. For the next ten days until closing on Saturday 3/17, spend just $50 in a single purchase and receive <strong>250 Prisco&rsquo;s bonus points</strong>, or spend $100 and double that to <strong>500 bonus points</strong>.</p>
<p>So there you go, two great reasons to head over to our store this week: The biggest meat sale in years and hundreds of Prisco&rsquo;s Bonus Points to boot.</p>
<p>See you in the meat aisle.</p>
<p>&nbsp;</p>
<p>Andy</p>2018-03-06T16:08:41-06:00Blog:500http://priscosfamilymarket.com/some-facts-about-button-mushroomsSome Facts About Button Mushrooms<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2018/february/mushrooms.jpg" alt="" width="250" height="234" />Something that we tend to take for granted are button mushrooms. They make a great garnish or addition to hundreds of centerplate items, and they are also a primary ingredient for foods like omelets, pasta sauces and pizza toppings. In addition, unlike other, less meaty vegetables, button mushrooms serve very well as the main ingredient of soups and even stews.</p>
<p>These hearty veggies offer a strong and individual flavor and keep well in the refrigerator. Best of all, they are available even in the worst weather, and all year long. Formally known as <em>Agaricus bisporus</em> (also sometimes called "commercial mushrooms"), the button mushroom was first cultivated on horse manure heaps in France in the 1700s. It is still grown this way. Until recently it was the main mushroom cultivated in the United States.</p>
<p>The button mushrrom was originally brown in color. In 1926, a Pennsylvania mushroom farmer found a clump of Agaricus with white caps in his mushroom bed. Cultures were grown from the mutant individuals, and most of the cream-colored store mushrooms we see today are products of this chance observation.</p>
<p>Whole unopened buttons taste best. Once the partial veil protecting the gills has broken and the cap expands, the flesh becomes softer, cooks darker, and has a stronger taste.</p>
<p><strong>Cleaning</strong></p>
<p>Little water is required for the cleaning of store-bought mushrooms or of field specimens if gathered carefully. Older ones may be fragile and difficult to clean without cracking. A soft brush is useful. Avoid soaking, for the gills retain water and they will cook poorly. For best results, let them drain in a colander 15 to 30 minutes before cooking.</p>
<p><strong>Cooking</strong></p>
<p>The button mushroom is one of the few mushrooms that can be eaten raw in a salad, or ussed for dips. Thickly sliced pieces, when saut&eacute;ed, may be savored as delicate hor d' oeuvres. Added to vegetarian casseroles or stews, they may simulate hunks of meat.</p>
<p><strong>Preserving</strong></p>
<p>Store your button mushrooms in the refrigerator for a week in an open bowl covered with waxed paper, but avoid plastic. They may also be saut&eacute;ed in butter and frozen. They are surprisingly good when cut into 1/2- to 3/4-inch slices and dried at home for later rehydration. Buttons may be pickled, spiced, or canned. Use a pressure cooker, applying fully adequate time, heat, and pressure, when canning them.</p>2018-02-26T23:39:13-06:00Blog:499http://priscosfamilymarket.com/meal-ideas-are-where-its-atMeal Ideas Are Where It’s At!<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2018/february/andy.jpg" alt="" width="250" height="241" />For the past few years we have been enjoying steady and consistent growth in our prepared food section. It is clear that among our most loyal customer base, our home cooked or prepared-in-store meals have been the focus of a larger share of our business. Folks appear to like the convenience and, thanks to my Mom&rsquo;s efforts (along with her capable staff), they must love the taste.</p>
<p>Once folks have tried these items, we seem to have little difficulty getting them back to try others -- and consistently repeat purchases of their favorites. On any given day in the refrigerated case across from the deli you can find single and two serving packages pf homemade, pre-cooked, heat-and-eat entrees like our meat lasagna, chicken parmesan, beef stroganoff, Swedish meatballs, stuffed peppers, cabbage rolls, and many more.</p>
<p>So what&rsquo;s our plan? Well, we figure it makes sense to continue expanding this part of our business and continually offer additional items. We also intend to be on the lookout for new ideas that are trending and strong in popularity at restaurants and in social media chats. I&rsquo;ll leave that research up to my sisters Bridget and Jacquie because they have done a super job of coming up with new concepts, like the now popular grab-and-go party bowls we featured near the holidays.</p>
<p>In addition to the deli, where meal ideas are already cooked and packaged to take home to warm and eat, we are also trying to offer&nbsp; shoppers meal ideas with some of the prep-work already taken care of by our staff. One good example of such an item can be found this week in our meat case, where we have all the makings of chicken fajitas with plenty of crispy, fresh, pre-sliced veggies available.&nbsp;&nbsp; Another offering this week in our meat case is our homemade tomato basil chicken using our all-natural skinless and boneless Miller Amish Country chicken breasts.</p>
<p>If you have yet to try one of our entrees I&rsquo;d encourage you to do so, and if for any reason you aren&rsquo;t absolutely satisfied with the food, ask for me or my mom, Beth, next time you are in and we will happily give you your money back. If you have an idea for another prepared food dish that you would like to see us offer, by all means stop at the deli and share your thoughts.</p>
<p>&nbsp;</p>
<p>Thank you</p>
<p>Andy</p>2018-02-26T23:34:16-06:00Blog:498http://priscosfamilymarket.com/most-googled-recipes-of-2017Most Googled Recipes of 2017<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2018/february/recipe.jpg" alt="" width="250" height="243" />If we consider what it is that people are most often looking for in a search for recipes, we might safely conclude that this list will give us a good approximation of the current trends in food tastes in general. Going with that assumption, one would have to assume that there was a general desire to enjoy lots of our favorite comfort foods in 2017.</p>
<p>Search engine authority Google released its annual Year in Search Data report, and found that these were the top 10 most searched recipes. Just in case you get a hankering to recreate one of these comfort foods yourself, we&rsquo;ve added links to a few that are ideal for this time of year.</p>
<p>Go ahead &ndash; indulge in a little comfort food. It will be good for your soul.</p>
<ul>
<li><a href="/recipes/1398">Beef Stroganoff</a></li>
<li><a href="/recipes/3518">Apple Crisps</a></li>
<li><a href="/recipes/21236">Corn Casserole</a></li>
<li>Brine Turkey</li>
<li>Zucchini</li>
<li><a href="/recipes/732">Chicken Parmesan</a></li>
<li>Pork Chops</li>
<li>Hard Boiled Eggs</li>
<li>Yams</li>
<li><a href="/recipes/10200">Hash Brown Casserole</a> </li>
</ul>
<p>&nbsp;</p>2018-02-20T23:43:56-06:00Blog:497http://priscosfamilymarket.com/priscos-points-about-to-evolve-into-next-phasePrisco’s Points About to Evolve into Next Phase<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2018/february/andy.jpg" alt="" width="250" height="241" />We launched our Prisco&rsquo;s Points Customer Appreciation Program in mid-November of last year, and so far several thousand customers have joined the program. Since launch, we have distributed over 1.5 <em>million</em> points and about 625,000 have been redeemed.</p>
<p>We&rsquo;ve had lots of fun seeing shoppers taking home free groceries and cash rewards every day simply for shopping at Prisco&rsquo;s. So far, several hundred people have redeemed a portion of their points; however, only about 30% of the folks who have earned enough points to redeem them for free goods have done so. Chances are good you are sitting on more than enough points to turn some in for free goods or cash, so be certain to ask the checker on your next visit just how many points you have in the bank.</p>
<p>If you are wondering what you can get for FREE (or in some cases, a small cash outlay), check our&nbsp;<a href="http://www.priscosfamilymarket.com/content/images/uploaded/home/PP.pdf">monthly rewards list</a> for February. Our two most popular items so far this month are the $10 cash discount for 1,200 points, and the FREE $25 gift card for the sports bar next door called Spartan House.</p>
<p>As the headline above reads, we are about to ramp up the value of the program. We have been collecting your transaction data for the past couple of months and with that information we are beginning to see patterns among shoppers. We will soon be able to start offering individual shoppers personalized specials on the items that they care most about and tend to purchase most often. Be on the lookout in the near future for an email or a text with a special offer designed with you and the foods that you like best in mind.</p>
<p>Meanwhile, if you have any questions or suggestions as to how we might make the Prisco's Points program even better, please share them with me or a member of the staff.</p>
<p>Thanks, and keep having fun redeeming those Prisco's Points.</p>
<p>&nbsp;</p>
<p>Andy&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</p>2018-02-20T23:38:32-06:00Blog:496http://priscosfamilymarket.com/two-local-companies-collaborate-on-a-new-coffee-beer-insomniatic-advantageTwo Local Companies Collaborate on a New Coffee Beer, "Insomniatic Advantage"<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2018/february/IA-beer.jpg" alt="" width="250" height="228" />Have you heard about two of the hidden gems we offer at Prisco&rsquo;s, <strong>Modest Coffee</strong> and <strong>Buckle Down craft beer</strong>?</p>
<p>Marcus Contaldo and his wife, Jenni, local west Aurora neighbors and Prisco customers, created Modest Coffee as a hobby back in 2013 and today it&rsquo;s become a thriving local coffee roaster headquartered in West Chicago. We have been carrying their coffee under the Modest and Enthusiast lines and customers love them. Modest is now our number one brand of coffee!</p>
<p>Buckle Down Brewing was founded by friends, Ike Orcutt (Head Brewer) and Sean Mahoney in Lyons, IL. They shared two qualities that are essential for launching any new business, creativity and determination. They also shared a taste for great craft beer. It turns out that both of these local companies launched at about the same time, and as luck would have it they eventually met over beer -- or was it coffee? We're not certain which. Either way, they shared their mutual passions for creating new beverages and Marcus saw an opportunity to work together with Ike and Sean, so he began to drop off coffee samples at the brewery hoping that they would eventually think about creating a beer with a rich coffee base.</p>
<p>His persistence paid off, and this month they launched a new craft beer,<strong> Insomniatic Advantage</strong>. It&rsquo;s a malt-centric brown ale with a massive dose of amazing coffee goodness. Rich toffee and biscuit notes are amped up with an amazingly nutty and caramel-forward coffee. Marcus at Modest Coffee selected and roasted a single-origin coffee from the San Ramon region of Costa Rica <em>specifically</em> to pair with this beer. The result is a beer and coffee lover's dream...</p>
<p>This new taste treat is now available at Prisco&rsquo;s in a 4 pack of cans. If you like rich coffee and smooth brown ale, this one is a sure hit. Stop in and give it a try!</p>
<p><a href="https://www.facebook.com/BuckleDownBrewing/videos/948410528645815/ ">Here is a link</a>&nbsp;to a short video showing how Marcus, Ike &amp; Sean created &ldquo;Insomniatic Advantage&rdquo;.</p>
<p>&nbsp;</p>2018-02-13T23:37:48-06:00Blog:495http://priscosfamilymarket.com/meatless-meals-and-a-new-wine-for-a-healthier-lifestyle Meatless Meals and a "NEW" Wine for a Healthier Lifestyle <p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2018/february/andy.jpg" alt="" width="250" height="241" />For those of you who observe meatless Fridays throughout the six weeks of Lent, we realize that you will be looking for some entrees that will work for you and your family, so we will be certain to have a good selection available throughout Lent. For example, we will be featuring a <strong>Potato Crusted Tilapia dinner </strong>which includes mashed potatoes and a serving of vegetables. We have priced it right at just $8.99, and added in <strong>50 Prisco's Bonus Points</strong> for good measure.</p>
<p>Another popular Lenten item every year are our <strong>heat &amp; eat crab cake patties</strong>. We offer them as an economical option to meat: the jumbo cakes are just $1.99 each. (We also have the very popular and more delicate<strong> Maryland-style crab cakes</strong> for $3.99 ea.)</p>
<p>If you like casseroles you will want to pick up our tuna casserole, and perhaps serve it with a side of potato pancakes and sour cream, or applesauce. Meat lovers, have no fear: Our <strong>homemade sliced-to-order roast beef</strong> is also on sale this week at $2.00 off per pound.</p>
<p>We are introducing a new line of wines this month, and we have a fantastic introductory offer available to wine lovers so you will have no excuse not to try this new varietal. <strong>FitVine Wine</strong> was born when friends made a pact to craft amazing wines that also fit their lifestyles. Each wine goes through a maloactic fermenting process which dramatically lowers the sugar level. The result &ndash; FitVine wines, five varietals of simply great tasting wine with 95 or less calories and only 0.2 grams of sugar per 5 oz. glass. As for the introductory offer&hellip; you can purchase one 750 mL. bottle of any varietal for just $2 when you also redeem 1,000 Prisco's Bonus points.</p>
<p>This great offer only runs through the month of February, so plan to take advantage soon!</p>2018-02-13T23:29:26-06:00Blog:494http://priscosfamilymarket.com/a-bit-about-curryA Bit About Curry<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2018/february/curry.jpg" alt="" width="250" height="244" />Too many of us Westerners have far too little exposure to Indian foods, and one in particular that we tend to avoid are curries because at some time we may have tasted something described as a curry that we found too fiery.</p>
<p>"Curry" is actually an umbrella term for many dishes throughout the world, particularly Asia, that are simmered in or covered with a sauce full of spices and herbs. There is no one specific curry. It's just a combination of flavors and textures, usually served with meat, chicken, fish, vegetables, or even fruit. As it turns out, the word describes any dish of meat, fish and/or vegetables that is served in or with a sauce. So, if you think you don&rsquo;t like curry, you are really limiting yourself. There are literally <em>thousands </em>of different curry blends that range from sweet and mild to hot and spicy.</p>
<p><strong>How Curry Is Prepared</strong></p>
<p>Most traditional Indian cooks make their curry seasoning from toasted whole spices that they grind themselves. There are probably as many curry seasoning blends as there are cooks who make curry, and most of them contain anywhere from 5 or 6 to as many as 30 different herbs and spices. Some curry powders are hot and spicy, and some are much milder. The problem is we like to pigeon hole things so they are easier to understand, but you simply can&rsquo;t do that with curry. In India alone, there are over 600 distinct types of curry blends and when you take other countries into account there are large variances by region. Here is a brief description of types of curry by region.</p>
<p><strong>Indian</strong></p>
<p>These curries are made with a number of toasted and ground spices called masala. Some spices that are traditionally included in Indian curry dishes include cumin, garlic, cloves, cinnamon, ginger, coriander, cardamom, mustard, fennel, and ginger. Indian curry dishes also vary by region.</p>
<p><strong>Thai</strong></p>
<p>More soup-like than their thicker Indian cousins, these curries are made from a paste of ground chilies, then added to aromatics (like galangal, lemon grass, lime leaves, and garlic) and coconut milk or water. The coconut milk-based curries are less spicy than the water-based ones since the milk calms the tongue. They are often described by color -- yellows, for example, are full of turmeric and cumin while reds and greens are dominated by red and green chilis. As with other regional curries, the sauce covers a combination of meats and vegetables.</p>
<p><strong>British</strong></p>
<p>They resemble the Indian style of curry (made from whole, ground spices instead of a chili paste). The British who colonized and ruled over India for centuries brought many Indian dishes to the UK and popularized them over time. It has been said that Chicken Tikka Masala, a popular curry dish, has even been dubbed the "British national dish."</p>
<p><strong>Chinese</strong></p>
<p>Often made with soy sauce, coconut milk, and a bunch of spices, this mildly spicy (and usually yellow) curry tops meats, veggies, steamed rice, or noodles.</p>
<p><strong>Japanese</strong></p>
<p>Curry is huge in Japanese cuisine. The standard contains onions, carrots, potatoes, sometimes celery, and a token meat (often pork) that's cooked in a large pot.</p>
<p>If you want to broaden your horizons within the world of food, may we suggest that you let your guard down a bit and try a variety of curry dishes the next time you frequent an Indian, Japanese, Thai or Chinese restaurant? You are very likely to discover some new tastes that you will enjoy along the way.</p>
<p>&nbsp;</p>2018-02-06T16:17:51-06:00Blog:493http://priscosfamilymarket.com/hand-dipped-decorated-strawberries-at-priscos-this-weekHand-Dipped & Decorated Strawberries at Prisco’s This Week.<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2018/february/andy.jpg" alt="" width="250" />If you have never seen or tasted one of our JUMBO Driscoll&rsquo;s strawberries on a stem, dipped in rich chocolate (with many then rolled in some other heavenly delight), you have got to stop in and pick up a pair or a dozen.</p>
<p>Thanks to my sister Bridget, these have become a signature item at Prisco&rsquo;s every Valentine&rsquo;s Day. Just biting into one is an experience: the juicy berry will ooze sweet strawberry nectar followed by a burst of sweet as the chocolate hits your taste buds. What&rsquo;s your pleasure? Dark chocolate, white chocolate, or milk chocolate? Rolled in crushed walnuts or made to look like a dressy tuxedo? We have a huge selection available and will continue to make more daily until we run out of strawberries.</p>
<p><img style="float: left; padding-right: 10px;" src="/content/images/uploaded/shoutout/2018/february/berries.jpg" alt="" width="200" height="181" />We brought back another customer favorite this year but made it even easier to shop for by cutting out some of the additives and dropping the price by $20: This year you can pick up the makings of a romantic <strong>Surf &amp; Turf dinner for two</strong> for under $30. The package includes two 5 to 6 oz. USDA Choice Prisco&rsquo;s Angus Beef Filet Mignon Steaks plus two cold water lobster tails, 4 to 5 oz. ea., for just $29.99.</p>
<p>You might also like to consider adding a pair of <strong>Maryland-Style Crab Cakes</strong> as an appetizer and top dinner off with some hand-packed Angelo Gelato or Sorbetto. For Valentine&rsquo;s Day we are featuring Cherry Sorbetto, Cherry Vanilla Gelato, and Chocolate Chip Strawberry Cheesecake Gelato.</p>
<p>In our frozen pasta case in the first aisle, look for the red and white heart-shaped ravioli; and we also brought in some heart-shaped brie which you should find in our new cheese case in the center of aisle one. For those who enjoy a good craft beer with, after, or before dinner, we have a nice selection of chocolate flavored beers highlighted in our ad this week, including locally brewed Hubbard&rsquo;s Cave Imperial Stout Chocolate, and Raspberry Pot de Cr&egrave;me&hellip;heavenly!</p>
<p>Finally, Gentlemen, you can make it a one stop shopping trip. No need to stop at a florist or greeting card shop as we have a wide selection of long stem roses and other bouquets and floral arrangements, plus plenty of romantic Valentine's cards available in the front of the store.</p>
<p>Have a great Valentine&rsquo;s Day, and whatever you do don&rsquo;t miss out on the gourmet hand-made chocolate covered strawberries.</p>
<p>&nbsp;</p>
<p>Andy</p>2018-02-06T16:08:03-06:00Blog:492http://priscosfamilymarket.com/healthy-finger-food-for-the-big-game-dayHealthy Finger Foods for the Big Game Day<p>This weekend is Super Bowl Sunday and we thought you might like to try your hand at one or two of these healthier finger food recipes...</p>
<p><strong><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2018/january/AYD.jpg" alt="" width="250" height="230" /><a href="/recipes/21232">Creamy Avocado Yogurt Dip</a></strong></p>
<p>Serves 4&nbsp;&nbsp; Prep time: 10 minutes&nbsp;&nbsp;&nbsp; Total time: 10 minutes</p>
<p>Every party this weekend will likely have a guacamole dip set out and people will no doubt scarf it up. However, some of your guests may be trying very hard to stay on the diet that they started at the beginning of this month, and chances are they would love you for offering a healthier alternative. This healthy Creamy Avocado Yogurt Dip is simple to make and is great for parties or snack time.</p>
<p>INGREDIENTS:</p>
<ul>
<li>1/2 cup plain fat-free Greek yogurt</li>
<li>2 ripe avocados, peeled and seeded</li>
<li>1 clove garlic, minced</li>
<li>3 tablespoons chopped fresh cilantro</li>
<li>1 tablespoon finely chopped seeded jalape&ntilde;o pepper</li>
<li>2 tablespoons fresh lime juice</li>
<li>1/4 teaspoon ground cumin</li>
<li>Salt and ground black pepper, to taste</li>
<li>Pita chips, tortilla chips, cut up veggies-for serving</li>
</ul>
<p>DIRECTIONS:</p>
<p>Place the yogurt, avocados, garlic, cilantro, jalape&ntilde;o, lime juice, and cumin in a blender or food processor. Mix until smooth. Season with salt and pepper, to taste. Scrape dip into a serving bowl and serve with pita chips, tortilla chips, or cut up veggies.</p>
<p>&nbsp;</p>
<p><strong><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2018/january/SPH.jpg" alt="" width="250" height="239" /><a href="/recipes/21233">Spicy Sweet Potato Hummus</a></strong></p>
<p>Serves 8&nbsp;&nbsp; Prep time: 10 minutes&nbsp;&nbsp; Cook time: 45 minutes</p>
<p>Talk about a healthy snack attack! This hummus pairs sweet potatoes, a great source of fiber and vitamin A, and chickpeas, which are high in protein and fiber. Serve it with whole-wheat pita chips...and cross your fingers that there will be leftovers for sandwiches and wraps.</p>
<p>INGREDIENTS:</p>
<ul>
<li>2 large sweet potatoes (or 2 cups mashed sweet potato)</li>
<li>3 garlic cloves</li>
<li>1 15 oz can chickpeas, rinsed and drained</li>
<li>1/4 cup tahini</li>
<li>1 lemon, juiced</li>
<li>2 tablespoons olive oil</li>
<li>2 tablespoons brown sugar</li>
<li>1 tablespoon cumin</li>
<li>1 teaspoon cinnamon</li>
<li>1/4 to 1/2 teaspoon cayenne pepper, to taste</li>
<li>1/2 teaspoon salt</li>
</ul>
<p>DIRECTIONS:</p>
<p>Preheat oven to 400 degrees. Wrap each sweet potato with foil. Bake for 45 minutes to an hour, or until tender. Peel sweet potatoes, set aside. In a large food processor (or blender), puree garlic cloves and chickpeas. Add tahini, lemon juice, olive oil, brown sugar, and spices. Puree until smooth. Then add sweet potatoes and puree until completely combined. Serve immediately with pita chips or store in an airtight container in the fridge until ready to serve.</p>
<p>&nbsp;</p>
<p><strong><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2018/january/SCV.jpg" alt="" width="250" height="225" /><a href="/recipes/21217">Shrimp Ceviche Verde</a></strong></p>
<p>Prep time: 10 min. &nbsp; Cook time: 0 min.</p>
<p>This recipe requires no cooking on your part; the acid in the lime juice does all the work. Your guests will rave about this one and ask for the recipe.</p>
<ul>
<li>1 Lb. fresh, uncooked. shrimp, medium-to-small size, peeled and deveined.</li>
<li>4 fl. oz. fresh. lime juice</li>
<li>1/4 lb. fresh. tomatillos, husked, rinsed and roughly chopped.</li>
<li>1 Cup fresh cilantro (loosely packed), thick bottom stems cut off.</li>
<li>salt</li>
<li>1 Serrano chilies, stemmed, seeded and very finely chopped.</li>
<li>1/2 habanero peppers, stemmed seeded and very finely chopped.</li>
<li>3 Tbsp finely chopped. chives</li>
<li>1 avocadoes, pitted, flesh scooped from skin and cut into small cubes.</li>
</ul>
<p>DIRECTIONS:</p>
<p>Cut the shrimp into bite-size pieces and scoop into a serving bowl. In a blender, combine the lime juice, tomatillos, cilantro and 3/4 normal tsp salt. Blend until slushy looking, but not completely smooth. Stir into the shrimp and refrigerate 30 minutes. Just before serving, stir in the two chilies, chives and avocado. Taste and season with more salt if you think necessary.</p>
<p>&nbsp;</p>2018-01-30T15:07:00-06:00Blog:491http://priscosfamilymarket.com/entertaining-for-the-super-bowl-let-us-helpEntertaining for the Super Bowl - Let Us Help!<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2018/january/beth.jpg" alt="" width="250" height="257" />Football fan or not, chances are good that you will be going to or throwing a Super Bowl party this Sunday. What else is there to do on a cold February weekend? If you want to enjoy the game without all the hassle of shopping for food and drink and then all the prep work, perhaps I can interest you in some of the homemade party items that we are cooking up for this week&rsquo;s big game.</p>
<p>Let me start with time honored cold cuts. This week we are featuring the lowest price in years on Krakus Imported Ham and BelGioioso Provolone Cheese. At just $3.98 lb. for either, you really can&rsquo;t go wrong on these two and leftovers will make for some delicious ham and cheese sandwiches next week.</p>
<p>When planning our offerings this year we went for a common theme...<strong>finger food</strong>. No need for flatware; everything is perfectly acceptable eaten with fingers only. We start with a freshly made foot-long sandwiches. Eat it all or cut it in half and share with a friend, and at only $7.99 each it&rsquo;s a great value. <br /> <br /> Bridget and Jacquie have been tasked with coming up with some awesome homemade fresh pizzas. I know that they will offer the traditional mix, but they also have some outside the box pizza ideas as well. Give one a try and let us know what you think.</p>
<p>Back again this season due to their success the last couple years will be our appetizer bowls, including wings and Santa Fe eggrolls. For sliders we have two varieties available, corned beef and roast beef. If it&rsquo;s chips and dips you're looking for, stop in both the produce department and in the dairy where you will find a wide assortment of guacamole, salsa, and dips of all kinds available and on sale. We also have our homemade dips fully stocked in the case directly across from the deli.</p>
<p>One more department that seldom gets mentioned but is very popular on game days is our beer and wine section in aisles one and two. Andy and Jason went all out putting together some deeper than average price cuts for Super Bowl, and they threw in a number of items that can earn you 50 to 100 Prisco's Points to boot.</p>
<p>Regardless of who you are rooting for, the Eagles or that same team we&rsquo;ve seen for what seems like forever, good luck and have fun. And remember this, the one and only time that our beloved Chicago Bears ever won a Super Bowl was back in the 1900s, and it was the New England Patriots that they beat.</p>
<p>Oh, and Tom Brady was in the 4th grade.</p>
<p>&nbsp;</p>
<p>Go Team,</p>
<p>Beth</p>
<p>&nbsp;</p>2018-01-30T14:59:56-06:00Blog:490http://priscosfamilymarket.com/guacamole-the-fruit-dip-we-americans-love-to-eatGuacamole – The Fruit Dip We Americans Love to Eat<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2018/january/guac.jpg" alt="" width="250" height="226" />If you are over the age of forty you can no doubt harken back to a time when an avocado was still a bit unusual, and most Americans were either unfamiliar with or a bit squeamish about things like guacamole dip. Fast forward to the 1990s and we see all of that begin to change.</p>
<p>By the turn of the century, annual consumption of avocados began to rise dramatically year after year. In 2000 we each consumed on average about 2 lbs. of avocados annually, but in just 15 years that figure had grown 350% to seven pounds. Not only do we really love those little green fruits with the big seeds and bumpy brown skin, Super Bowl Sunday every year we consume over <em>50 Million pounds</em> of the little critters, and it is safe to bet that about 70% of those avocados end up in the form of a guacamole dip.</p>
<p>So, guacamole dip&hellip;it tastes great and we can&rsquo;t seem to get enough of it, but is it in any way healthy? Although high in fat, it&rsquo;s the healthy monounsaturated variety. According to the American Heart Association, when healthy monounsaturated fats are in moderation in place of saturated and trans-fat, this can help lower the LDL (bad) cholesterol. However, if you overdo it guacamole can turn from good-for-you, to not very good-for-you quickly. A 1/2-cup serving of traditional guacamole contains around 100 calories and 9 grams of fat. And don&rsquo;t forget to add the chips, which run about 140 calories per ounce (about 15 chips). However, it&rsquo;s tough to stick to just 15 chips and stop scooping that guacamole. Many people tend to eat several servings at a time, which can rack up hundreds of calories.</p>
<p>Bottom line: Guacamole is a healthy snack packed with fabulous nutrients your body needs. Enjoy your guacamole, but keep those portions in check.</p>
<p>&nbsp;</p>2018-01-23T16:43:44-06:00Blog:489http://priscosfamilymarket.com/after-two-months-priscos-points-are-getting-lots-of-playAfter Two Months, Prisco’s Points are Getting Lots of Play<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2018/january/andy.jpg" alt="" width="250" height="241" />In mid-November we launched our new customer appreciation program, commonly referred to as "Prisco&rsquo;s Points". Like with anything new, we were uncertain how our customers would react to this rewards program, but it appears that any concerns we might have had at first were ill founded. Shoppers have openly embraced the program as literally thousands of you have taken 5 seconds to register by providing your checker with your cell phone number. Since the program launched November on 8th, we have given away just under 1.5 million points and about 500,000 points have been redeemed for cash rewards or free or deeply discounted merchandise. The beauty of the program is that it&rsquo;s designed to be a win-win-win for everyone.</p>
<p>Our suppliers are happy that so many of our customers are participating and purchasing their featured products. Eventually this news spreads to other suppliers and as they realize that this is such a great way to offer rewards to shoppers who buy their products, more rewards on more products will become available.</p>
<p>Our customers are enjoying the fact that it&rsquo;s easy to earn points because every dollar spent earns a point, and many items throughout the store offer bonus points if you purchase them. For example, January is our biggest month to sell soup thanks to the cold weather. This week and next, for every can of <strong>Progresso Classic Vegetable</strong> <strong>soups</strong> you purchase your account grows by 75 points. At the same time, the dozens of varieties of red and white Campbell&rsquo;s soups will earn another 30 Prisco&rsquo;s Points for each can. A shopping trip this week for just $30 that includes two cans of Progresso Vegetable Classic soup, four cans of red and white Campbell&rsquo;s soups and one 18 oz. box of <strong>Kellogg&rsquo;s Corn Flakes</strong> will provide you with 500 points.</p>
<p>This month, for as few as 300 points you can take home either a FREE 24 oz. loaf of <strong>Village Hearth Cottage Bread</strong> or a FREE 9 to 12 oz. bag of <strong>Dole Salad</strong>. With this order totaling 500 points, you will earn more than enough points to select a 4 oz. bag of a local favorite, <strong>Coffee Drop Coffee</strong> or a 4 lb. bag of juicy delicious <strong>California Navel oranges</strong>.</p>
<p>That&rsquo;s what I mean by winning. In this case you spend just $30 on basic groceries that you would need anyway and go home with a FREE food item worth as much as $5.</p>
<p>Earlier I explained that the Prisco&rsquo;s Points program is a win for our suppliers and a win for our customers, and I am pleased to say it appears to be a win for our store as well. In today&rsquo;s tough economic environment where we directly compete with some of the largest corporate retail food companies in the world as well as online food competitors, it&rsquo;s nice to finally have a small victory where we are able to compete on a slightly more level playing field. Because our customers are able to earn such high value rewards effortlessly, they are beginning to spend a larger portion of their annual grocery budget with us. Of course it goes without saying that we can&rsquo;t for one second take our eye off those tangibles that really define us as a local independent family food store; freshness, quality, outstanding customer service, and lots of delicious homemade specialties in our meat and deli departments.</p>
<p>In closing, we hope that you are finding benefit in the Prisco&rsquo;s Points program, we thank you for your loyalty and we encourage you to stay tuned as we continue to roll out new program benefits in the near future.<br /> <br /> Andy</p>2018-01-23T16:29:35-06:00Blog:488http://priscosfamilymarket.com/potassium-a-critical-mineral-we-dont-tend-to-get-enough-ofPotassium - A critical mineral we don’t tend to get enough of.<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2018/january/k.jpg" alt="" width="250" height="226" /><strong>Potassium</strong> is an essential nutrient in our diet. It is the third most abundant mineral in the human body and is a powerful element in improving health. It contains the components for maintaining a high level of well-being and an improved lifestyle. Apart from acting as an electrolyte, this mineral is required for keeping the heart, brain, kidneys, muscle tissue, and other important organ systems of the human body in good condition. The benefits we extract from potassium include relief from stroke, blood pressure, heart and kidney disorders, and anxiety and stress. It helps to enhance muscle strength, metabolism, water balance, electrolytic functions, and the nervous system.</p>
<p>As important as potassium is to maintaining good health, it just happens to be a nutrient that most people don&rsquo;t get enough of. Currently, just 3 percent of the US population is meeting the US recommended adequate intake for potassium of 4,700 mg per day.</p>
<p><strong>So what are good sources of potassium?</strong></p>
<p>Although there are many sources of potassium in the produce aisle, <strong>potatoes</strong> are among the very best. Not only do potatoes rank highest for potassium among the 20 top-selling fruits and vegetables, but they are also the most affordable source of this key nutrient, providing significantly better nutritional value per dollar than most other raw vegetables and fruits. In fact, at just 110 calories, one medium-size (5.3 ounce) skin-on potato has more potassium than a banana, provides almost half the daily value of vitamin C, and is sodium-, fat- and cholesterol-free.</p>
<p>Most people think of <strong>bananas</strong> as a good source of potassium, which they are. However, 1 large banana only delivers about 15% of your daily recommended intake of this mineral.</p>
<p>Adding <strong>lentils</strong> to your soups or stews will deliver a decent amount of fiber which is important, but lentils also contain more than 350 milligrams of potassium in every half cup. That equates to roughly 10% of your daily intake for this critically important mineral, in addition to a decent amount of dietary fiber, copper and manganese, which can further help with heart health and bone mineral density.</p>
<p>Just half of a <strong>salmon</strong> fillet contains more than 20% of your potassium intake for the day, in addition to the plenty of omega-3 fatty acids and other essential minerals. Regularly eating salmon has been associated with better nervous system function, a reduction in blood pressure, and less inflammation throughout the body, which can be affected by poor fluid balance.</p>
<p>Looking for a healthier snack? Try <strong>raisins</strong>! With roughly 250 milligrams of potassium in every quarter cup, raisins are an excellent choice. Despite only being 7% of your recommended amount, raisins are also packed with other minerals and dietary fiber.</p>
<p><strong>Avocados</strong> pack a powerful amount of potassium. Approximately 30% of your daily requirement of potassium can be found in a single avocado.</p>
<p>If you prefer to get your potassium in a liquid form, try <strong>milk</strong>. Roughly 10% of the daily requirement of potassium can be found in a single 8-ounce glass. This is in addition to the calcium and phosphorus available in this popular beverage, the levels of which can be regulated by proper potassium levels in the body.</p>
<p style="margin-bottom: 0.14in; line-height: 115%;">&nbsp;</p>2018-01-16T14:45:10-06:00Blog:487http://priscosfamilymarket.com/some-tips-and-motivation-to-help-keep-you-eating-healthierSome tips and motivation to help keep you eating healthier.<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2018/january/andy.jpg" alt="" width="250" height="241" />Okay, silent show of hands, how many of you have stuck to your New Year&rsquo;s resolution to eat healthier and lose some weight? How many have had some set-backs but are still committed and working at it? Good, nice to see so many of you are committed to eating healthier this year, and kudos to those of you who have been zealous about it. Don&rsquo;t get discouraged if over the weekend you may have fallen off the wagon a bit&hellip;just get up, and climb back on. You are not alone and we are all cheering each other on, right?</p>
<p>I like tips and shortcuts when it comes to facing a tough challenge, so I did some digging on the world-wide web and came up with a number of ideas to help each of us. See if any of them might work for you.</p>
<p>On the American Heart Association&rsquo;s website I found the following tips:</p>
<ol>
<li>
<p><strong>Watch your use of salt &amp; other ingredients</strong>: Americans eat more than double the daily amount of sodium recommended by the American Heart Association. Too much sodium increases the risk of heart disease, stroke and other health problems, but this excess isn&rsquo;t just from salting at the table. Americans get most of their sodium &mdash; 77 percent &mdash; from processed foods. If you choose these foods, compare the labels and look for lower-sodium versions. Reading labels is one of the best ways to eat healthier. In addition to watching out for too much salt, pay close attention to what else you are ingesting with the prepared food. Too many ingredients is usually a red flag, especially if most of the ingredients require a PHD in chemistry to know what they are and what they do to us.</p>
</li>
<li>
<p><strong>Pile on the fruits and vegetables</strong>: Spend more time in the produce department and try to make it a point to have two fresh fruits and or vegetables in every meal that you eat. Fruits and vegetables contain vitamins, minerals and other nutrients. Look for fruits and vegetables of many different colors. Then try a &ldquo;healthy saut&eacute;&rdquo; using a small amount of liquid to cook vegetables. Need a quick, healthy weeknight dinner? Try a salad.</p>
</li>
<li>
<p><strong>All Fats are not bad</strong>. A certain amount of fat in our diet is necessary for good health, just choose good fats over bad whenever possible: Learn how to substitute good fats (mono and polyunsaturated fats) for bad fats (saturated and trans fats). For example, try canola oil or olive oil instead of butter. Choose lean meats, poultry without skin and fish instead of fattier cuts of meats. Enjoy heart-healthy fats in moderation and remember this tip: 1 teaspoon equals 1 serving.</p>
</li>
<li>
<p><strong>Cook at home</strong>. There are lots of reasons that a home-cooked meal is good for your health and your wallet. There is nothing wrong with an occasional night out or breakfast at your favorite pancake house, but home-cooked meals will save money and give you a better chance of eating healthier. Cooking at home allows you to make sure the ingredients are healthy and the portions are correct. Try using a smaller salad-size plate instead of a big dinner plate, as well.</p>
</li>
</ol>
<p>If any of you have some healthy eating tips that you would like to share, please pass them along. Together we can all be a little bit healthier in 2018.</p>
<p>&nbsp;</p>
<p>Andy</p>2018-01-16T14:42:12-06:00Blog:486http://priscosfamilymarket.com/meet-some-veggies-that-will-boost-your-weight-loss-effortsMeet Some Veggies That Will Boost Your Weight Loss Efforts<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2018/january/vegs.jpg" alt="" width="250" height="236" />Everyone knows that eating your veggies is good for your health, but on top of that we&rsquo;ve discovered that a number of vegetables happen to carry specific nutritional profiles that make them especially beneficial as aids to weight loss by revving your metabolism, turning off belly fat genes, and melting excess body fat. For Example:</p>
<ul>
<li>
<p><strong>Bell peppers</strong> - contain a metabolism-boosting compound, dihydrocapsiate, and their high vitamin-C content can help you lose weight. Just one cup of sweet bell peppers serves up three times the daily requirement of vitamin C, which counteracts stress hormones which trigger fat storage around the midsection. For a healthy snack, dip slices of bell peppers into hummus.</p>
</li>
<li>
<p><strong>Broccoli</strong> - contains a phytonutrient called sulforaphane that will increase testosterone and fight off body fat storage. Like bell peppers, broccoli is also is a good source of Vitamin C.</p>
</li>
<li>
<p><strong>Spinach</strong> - According to health experts, Popeye was on to something when he would bulk-up on spinach. Not only did it give him great biceps, but spinach took his calorie burning capability up a notch or two. The reason is that spinach is packed with protein, a nutrient that aids post-pump muscle recovery and growth.</p>
</li>
<li>
<p><strong>Pickles</strong> &ndash; Bet you didn&rsquo;t see that one coming. Pickles are low-cal, filled with fiber and covered in vinegar. One large pickle has just 15 calories and 2 grams of belly-filling fiber, so eating three or four can actually leave you feeling pretty satiated for less than 100 calories! How does the vinegar come into play? Acidic foods help increase the rate at which the body burns off carbs by up to 40 percent&mdash;and the faster you burn off carbs, the sooner your body starts incinerating fat, which can help you get that lean look you crave.</p>
</li>
<li>
<p><strong>Onions</strong> &ndash; To begin with, onions are very low in calories and easy to add to most meals. However, the bigger benefit that onions offer is that they are rich in quercetin, a flavonoid that increase blood flow and activates a protein in the body that helps regulate glucose levels, torches stored fat, and keeps new fat cells from forming.</p>
</li>
</ul>
<p>&nbsp;</p>2018-01-09T20:52:46-06:00Blog:485http://priscosfamilymarket.com/its-a-good-time-to-enjoy-hearty-healthy-meal-optionsIt’s A Good Time to Enjoy Hearty, Healthy Meal Options<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2018/january/andy.jpg" alt="" width="250" height="241" />The holidays have come and gone, and some of us feel a sense of disappointment at their passing...or perhaps regret. The stress and anxiety of preparation are behind us, which is a relief, but taking down the decorations is never as fun as putting them up. The thought of another three months of cold, snowy weather are also weighing on our spirits - unless you are a skier or snow plow driver.</p>
<p>Of cou&shy;rse, the other thing most of us have to face after the holidays is the fact that a portion of all of that holiday cheer and good tasting food is now sitting around our waistlines and other places, stubbornly refusing to go away. Everyone knows that exercise will help move the scale in the right direction, but it&rsquo;s insane to put on your coat and boots and head out for a lively jaunt when the temperature is below zero even without any wind chill. I do have a friend who received a new Fit-Bit for Christmas and he claims it&rsquo;s motivated him to go out and walk a couple miles several times a week, but knowing him as I do, I think the newness of the Fit-Bit will wear off soon.</p>
<p>Well, I&rsquo;m here to tell you that there is plenty of light at the end of this tunnel and we all need to be encouraging to each other. If we are supportive, getting through the remainder of winter is certainly manageable and better days are on the horizon. As we put together the store&rsquo;s specials for these first few weeks of January, we tried to come up with a number of featured items that will do a good job of supporting a healthy diet; expect reasonable amounts of calories, and lots of foods that work well to keep us warm and energized on these very cold, sub-freezing days.</p>
<p>Some of my favorites are basic, simple things that I remember my mom - and her mom before her - cooking to fill our home with good smells and great tastes. Things like meatloaf, beef stew, chuck roasts, pasta and warm, homemade chili. You will find all of these items plus some new healthy suggestions in this week&rsquo;s ad. For example, have you tasted our homemade super-food salad or our kale orzo salad? How about the pre-grilled and marinated chicken breasts in our deli?</p>
<p>I&rsquo;d also encourage you to visit our new specialty cheese case and pick up one or two imported cheeses and a bottle of wine to pair with them. What a great way to spend an evening sitting in front of a roaring fire. (Don&rsquo;t worry if you don&rsquo;t happen to have a fireplace. It&rsquo;s a nice option but definitely not required to enjoy the cheese and wine.)</p>
<p>&nbsp;</p>
<p>Stay warm and healthy, Spring arrives March 20th.</p>
<p>Andy</p>2018-01-09T20:38:31-06:00Blog:484http://priscosfamilymarket.com/quick-and-painless-ways-to-reduce-caloriesQuick and Painless Ways to Reduce Calories<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2018/january/diet.jpg" alt="" width="250" height="237" />Okay, for those of you who are determined to maintain your 2018 New Year&rsquo;s resolution to lose weight, here are a few painless ways to reduce the the number of calories you consume at each meal.</p>
<ol>
<li>
<p>Make French toast using egg whites and skim milk, and cook in a non-oiled, non-stick pan. This can save up to 250 calories.</p>
</li>
<li>
<p>Make your own breakfast sandwich: Use an English muffin or two slices of multi-grain bread, microwave-poach an egg, then add tomato and a slice of fat-free cheese. Save about 500 calories.</p>
</li>
<li>
<p>For breakfast, eat a low-fat waffle. (It racks up only 70 calories, while a bagel is about 360 calories. Save over 250 calories!)</p>
</li>
<li>
<p>Reach for an orange rather than a glass of orange juice. You will feel fuller and save about 100 calories.</p>
</li>
<li>
<p>Use ground chicken or turkey in your pasta sauce or chili rather than ground beef and save up 250 calories.</p>
</li>
<li>
<p>Whip your soft-tub margarine with a countertop or hand blender. The whipped in air will make it have the consistency of pancake house whipped spread, and you will save 100 calories as you eat far less margarine.</p>
</li>
<li>
<p>Avoid the &lsquo;meat lovers&rsquo; pizza. Select a thin crust instead of a thick one, and order half the cheese and double the vegetables. This will easily save you about 500 calories.</p>
</li>
<li>
<p>Spread sugar-free jam on your toast or sandwich. Two tablespoons contain just 20 calories, compared with 100 calories in traditional jam.</p>
</li>
</ol>
<p>&nbsp;</p>2018-01-02T17:53:42-06:00Blog:483http://priscosfamilymarket.com/new-cheese-case-has-arrivedThe New Cheese Case Has Arrived<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2018/january/bridget.jpg" alt="" width="250" height="255" />As Andy noted in our pre-Christmas ad, Santa promised to get me a new cheese case to replace the one at the end of our first aisle that died a couple of months ago (RIP).</p>
<p>This past week it arrived, and there was quite a lot of excitement as we took it off the truck and struggled to get it into the store and situated in its new home in the center of aisle one. No one, however, is more excited than me as this case has been something that the store has needed for a long time. At long last we will be able to do our specialty cheese justice as we can dramatically increase the variety of cheeses offered.</p>
<p>With the wine section just steps away, I&rsquo;ll be able to help wine and cheese lovers pair up combinations of each that will be both pleasing to taste and, in most cases, show a savings for both the wine and cheese. The new case will be filled with cheeses from nearly every country in Europe, as well as some from South and Central America and a few other interesting corners of the world. We will also be featuring many small batch cheeses produced locally in the Midwest by cheese makers who raise their cows, sheep and goats on family farms for the sole purpose of creating delicious artisan cheeses.</p>
<p>Next time you visit, please take some time to walk around the new cheese case and take a close look at what we now have to offer. And by all means, try a sample if we happen to have some available, and take home a package and tell us what you think about it. We'd love to get your feedback.</p>
<p>On another note, I wanted to remind folks that we just rolled out a new list of reward items that are now available for redemption on our Prisco&rsquo;s Points program. This month we&rsquo;ve added in some wine and craft beers. Legally we can&rsquo;t give beer or wine items away free, but we are offering one of each of our most popular wines and craft beers for a price as low as $3.99 with a set number of Prisco&rsquo;s Points. Not interested in adult beverages? No worries: <a href="http://www.priscosfamilymarket.com/content/images/uploaded/home/PP.pdf">check out our selection of ten other great offerings</a>. There is something there to suit even the fussiest shopper's taste.</p>
<p>&nbsp;</p>
<p>See you at the Cheese Case,</p>
<p>Bridget</p>2018-01-02T17:40:34-06:00Blog:482http://priscosfamilymarket.com/avocados-the-super-fruit-you-will-want-to-invite-to-your-next-partyAvocados – The SUPER FRUIT you will want to invite to your next party<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/december/avocado.jpg" alt="" width="250" height="214" />This time of year, avocados are one of the stand-out items in our produce department. They&rsquo;re the go-to ingredient for guacamole dips at parties, and they're also turning up in everything from salads and wraps to smoothies and even brownies.</p>
<p>The name that&rsquo;s best known in the industry for avocados is the <strong>Hass</strong> brand. The Hass tree was discovered in the backyard of a mailman named Rudolph Hass in California in the 1930s, and Hass patented his tree in 1935. When we say avocados are popular, we aren&rsquo;t kidding. On average, 53.5 million pounds of guacamole is eaten every Super Bowl Sunday, enough to cover a football field more than 20 feet thick.</p>
<p>So what, exactly, makes this pear-shaped berry (yes, it&rsquo;s a fruit not a vegetable) such a super food? For one thing, avocados contain four grams of protein, making them the fruit with the highest protein content! They offer nearly 20 vitamins and minerals in every serving, including potassium (which helps control blood pressure), lutein (which is good for your eyes), and folate (which is crucial for cell repair and during pregnancy).</p>
<p>Avocados are also a good source of B vitamins, which help you fight off disease and infection. They also give you vitamins C and E, plus natural plant chemicals that may help prevent cancer. Avocados are low in sugar and have he highest fiber content of any fruit, which helps you feel fuller, longer.</p>
<p>These are all great facts, but there is such a thing as too much avocado. While the fat in avocado is monounsaturated fat (which is a "good" type of fat that helps lower bad cholesterol), avocados have a <strong>lot</strong> of calories. The recommended serving size is smaller than you&rsquo;d expect: 1/5 of a medium avocado (or 1 ounce) is 50 calories.</p>
<p>&nbsp;</p>2017-12-26T22:48:06-06:00Blog:481http://priscosfamilymarket.com/lets-party-like-its-2018Let’s Party Like It's 2018<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/december/jacquie.jpg" alt="" width="250" height="250" />Well, Christmas just flew past in a flash. The presents are all unwrapped and many have already been exchanged for something with a better fit or catchier look. What&rsquo;s next? Well this is the season for celebration, so if you are like most of us the next big thing are the New Year&rsquo;s Eve and New Year&rsquo;s Day parties with friends and neighbors, and perhaps even some relatives who are still in town.</p>
<p>Here are some easy to execute party ideas that your guests will love almost as much as you, because most of these ideas involve us doing all the work with you getting all the credit.</p>
<p>For the most part, New Year&rsquo;s parties are not sit-down dinner occasions. The food is casual and finger-friendly. For starters, I'd like to suggest the following:</p>
<ol>
<li>
<p><strong>Cheese and fruit trays</strong>. This is something my sister Bridget started making up for Thanksgiving this year and they have been a real hit. At $15 each, try two different varieties and listen for the 'oohs' and 'ahs'.</p>
</li>
<li>
<p>Speaking of appetizers, be certain to check out our new appetizer bowls of <strong>chicken wings</strong> and <strong>Santa Fe egg-rolls</strong>.</p>
</li>
<li>
<p>Continuing on with the idea of finger foods, we are featuring three appetizers this week that are ideal for a New Year's or indoor tailgate party: <strong>Bacon-Wrapped Dates</strong> stuffed with goat cheese, <strong>Mushrooms</strong> stuffed with our homemade Italian Sausage &amp; cheddar cheese, and <strong>Bacon-Wrapped Jalape&ntilde;os</strong> stuffed with chive and veggie cream cheese.</p>
</li>
<li>
<p>Our <strong>Corned Beef Sliders</strong> are a tasty treat and available in packages of six or twelve, so combining packages. You can get just enough for a party of four or forty.</p>
</li>
<li>
<p>I&rsquo;d also suggest you consider our <strong>homemade pizzas</strong> or <strong>pasta</strong> items located in the first aisle freezer, and nothing hits the spot like a nice slice of Grandma Prisco&rsquo;s recipe homemade <strong>lasagna</strong>, available with just cheese, meat or vegetables. Depending on the size of your guest list, we offer full and half trays in the freezer case. Just heat and enjoy.</p>
</li>
<li>
<p>Another can&rsquo;t miss favorite from our kitchen is our<strong> homemade Italian beef</strong> in au jus.This week for the holiday we are offering a free package of six Milano Italian Beef rolls FREE with the purchase of one pound or more of our beef.</p>
</li>
</ol>
<p>If you stop into the store and visit us in the deli we&rsquo;ve got lots more ideas and things to show you. Looking for craft beer and wine recommendations? Ask Justin and Andy for some suggestions as we have something for everyone&rsquo;s taste and budget.</p>
<p>Have a fun and safe New Year&rsquo;s weekend, and we will see you next week when we all go on a diet.</p>
<p>&nbsp;</p>
<p>Happy New Year!</p>
<p>Jacquie</p>2017-12-26T22:42:19-06:00Blog:480http://priscosfamilymarket.com/need-help-in-the-kitchen-call-on-usNeed help in the Kitchen? Call on us!<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/december/beth.jpg" alt="" width="250" height="257" />I have little time to chit-chat today...Actually, no, that&rsquo;s not true, I have absolutely NO time to chit-chat today, but I thought it was important to get the word out to those of you who may be feeling a bit overwhelmed with your holiday preparations. If you want to take some of the pressure off yourself, I&rsquo;d encourage you to give us a call or stop in the store and ask for some help with some of the hard-to-do or perhaps mundane (but still time consuming) tasks required to get a Christmas dinner on the table.</p>
<p>For example, why peel and boil potatoes or make stuffing or cranberry relish when we can do it for you, saving time and mess and giving you more time to work on important menu items? Other popular Christmas items include Grandma Prisco&rsquo;s homemade lasagna in three varieties, our homemade meatballs and homemade pulled pork, and Grandpa Tony&rsquo;s homemade Italian beef. Thinking about desserts? We have a wide assortment of sweets, including cookies, pies and cakes. Appetizers are easily taken care of with one each of our shrimp cocktail, cheese and antipasto trays. Don&rsquo;t forget to check out Bridget&rsquo;s assortment of brie and other classic gourmet cheeses to serve before or after dinner with your favorite wine.</p>
<p>Are we busy? You bet we are, but only because of great customers like you, so please don&rsquo;t hesitate to give us a call or visit; we'll put our heads together to see how we can make this Christmas dinner one you will enjoy and fondly remember.</p>
<p>As I close out now and head back to our kitchen, I do want to add one final thought. From my kids, Andy, Bridget and Jacquie, myself and all the rest of the Prisco &amp; Guzauskas families and our employees, we would like to thank you, our loyal Prisco&rsquo;s customers, for counting on us year after year to provide your family with the food that you will share on this most special holiday.</p>
<p>&nbsp;</p>
<p>Merry Christmas and Seasons Greetings to all.</p>
<p>Beth</p>2017-12-19T17:07:19-06:00Blog:479http://priscosfamilymarket.com/some-cheese-wine-selections-for-christmasSome Cheese & Wine Selections for Christmas<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/december/food.jpg" alt="" width="250" height="220" />Some of the most popular cheeses to serve over the holidays include creamy goat&rsquo;s cheese, any number of brie, tangy/extra mature cheddar, and English stilton. As you build your cheese tray, try to include a variety of textures and tastes, and be certain to offer some well recognized American favorites for your cheese newbie guests.</p>
<p>Most cheese belongs to one of four basic categories: aged, soft, firm, or blue. For a good variety, choose at least one from each group. Some examples:&nbsp;</p>
<p style="padding-left: 60px;">&nbsp;<strong>Aged</strong>:&nbsp;Aged Cheddar, Comte, Goat Gouda<br /> &nbsp;<strong>Soft</strong>: Constant Bliss, Camembert, Brillat-Savarin<br /> &nbsp;<strong>Firm</strong>: Manchego, Mimolette, Parmigiano-Reggiano<br /> &nbsp;<strong>Blue</strong>:&nbsp;Gorgonzola Dolce, Valde&oacute;n, Stilton</p>
<p>When choosing wine to go with your cheese, serve unoaked or lightly oaked white wines such as pinot grigio, sauvignon blanc, chenin blanc, riesling and chardonnay, and light-style red wines, such as pinot noir, with lighter cheeses like goat cheese, feta, Monterey Jack, Colby, young cheddar, and Jarlsberg.</p>
<p>Serve bigger-style red wines, such as some pinot noirs and merlots, with semi-hard cheeses including farmhouse cheddars, dry Monterey Jack, Manchego, and Gouda.</p>
<p>Some of your guests are likely to prefer a sweeter wine (Port, Sherry and Madeira). These work best with salty, stronger cheeses such as Roquefort, Stilton and other blue cheeses, or pungent cheeses like Alsatian Muenster, French Epoisses or Italian Taleggio.</p>
<p>If you'd like just one wine to go with a variety of cheeses, then select either riesling or an unoaked or very lightly oaked chardonnay for a white wine, and a light to medium-bodied pinot noir as your red wine.</p>2017-12-19T16:54:52-06:00Blog:478http://priscosfamilymarket.com/if-the-cows-could-talk-theyd-tell-you-the-milk-at-priscos-is-the-bestIf the cows could talk, they’d tell you: The milk at Prisco’s is the best!<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/december/cows.jpg" alt="" width="250" height="237" />We carry two brands of milk at Prisco&rsquo;s, both of which we are proud to offer. The first has been a part of our product lineup for as far back as anyone here can remember&hellip;Oberweis milk. As many of you know, our family business was started almost 100 years ago in 1926 by our Grandfather (and for most, of us Great-Grandfather) Tony Prisco. One year later, in 1927, Peter Oberweis of Aurora, IL became co-owner in Big Woods Dairy -- the predecessor of the Oberweis Dairy.</p>
<p>No one today knows for certain when that first Oberweis Dairy delivery was made to Prisco&rsquo;s, but we know for certain that we&rsquo;ve been selling Oberweis Milk and Ice Cream at our store for generations. Oberweis is a premium product that is as close to nature as one can imagine. Simplicity is at the heart of every bottle of Oberweis milk because less processing leaves more room for flavor and delivers a healthier product that's better for your family. That means no artificial hormones, like bovine growth hormones, are permitted on Oberweis farms, and no added preservatives or antibiotics are ever found in their milk. They gently heat their milk to the minimum temperature to retain the most nutrients. They call this <em>gentle pasteurization</em>, and you'll taste the benefits! Healthier, tastier, fresher milk -- that's what has made the Oberweis name the most trusted in dairy since 1927.</p>
<p>If you haven&rsquo;t yet tried Oberweis milk, or perhaps you are a loyal user of this brand, you will be happy to know that through December 26th you will earn 25 Prisco&rsquo;s bonus points with every 1/2 gallon bottle you purchase.</p>
<p>Our other brand of milk is a relative new comer to Prisco&rsquo;s. This past summer when our primary wholesales unexpectedly went out of business, we found ourselves scrambling to find a second source of milk as the Centrella brand was no longer available. We know that a basic staple like milk is a key component for any grocery store, and we were not about to take any brand that came along because our store&rsquo;s reputation rests heavily on the brands that we offer. After a great deal of investigation and product testing, we settled on our new milk brand, farmer-owned Prairie Farms. We chose Prairie Farms for several reasons: 1) We like supporting a farmer-owned co-op as opposed to large corporate-owned entities. 2) We found Prairie Farms quality to be well above average, and 3) we found that the folks at Prairie Farms were pleasant, helpful, and eager to assure us that we would receive great service and only the freshest possible milk as often as we needed it delivered.</p>
<p>It turns out that our faith in Prairie Farms was well justified as we recently learned that the Prairie Farms dairy was awarded 42 awards at the 2017 World Dairy Expo Competition held in Madison, Wisconsin. Prairie Farms competed in 27 categories and took home nearly 50% of all the awards given out -- far more than any other dairy in the competition. Here is one more interesting piece of trivia about Prairie Farms milk that you may not know just yet: If you make it a habit to buy your milk at Prisco&rsquo;s, you will be graciously rewarded for your loyalty. That&rsquo;s right, by registering for our customer appreciation program called<strong> Prisco&rsquo;s Points</strong>, we will keep track of every gallon of Prairie Farms milk that you buy, so long as you remember to identify yourself at the register. Then, over time, each gallon not only earns you Prisco Points (1 per $1), but when you buy your 10th gallon you will receive credit for a FREE gallon on your next visit.</p>
<p>Not a member yet? <a href="https://appcard.com/priscosfamilymarket/">Register here</a>! </p>
<p>&nbsp;</p>2017-12-12T17:32:06-06:00Blog:477http://priscosfamilymarket.com/christmas-food-drive-in-full-swing-aiming-to-top-2016-resultsChristmas Food Drive in Full Swing, Aiming to Top 2016 Results<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/december/andyxmas.jpg" alt="" width="250" height="246" />2017 was a great year in America for charitable organizations. According to Giving USA: The Annual Report on Philanthropy, giving by individuals grew nearly 4 percent. On a much more local basis I can attest to the generosity of our Prisco&rsquo;s Shoppers by the outstanding support that you have given to all of our food drives in the past, including the recently concluded Aurora Area Interfaith Holiday Food Drive. The early arrival of Thanksgiving gave us a few less days to collect food this year, but our customers didn&rsquo;t let that matter a bit and donations continued to stream in with the result being very close to, if not slightly ahead of, last year's total. Thanks for that wonderful spirit of community to one and all.</p>
<p>Today I had a meeting with Jerry Pigatti as once again, for the 23rd year, our store is partnering with Jerry and his friends to help at least 400 local families have a good, wholesome meal this Christmas that they would otherwise be unable to afford. Jerry has a real passion for this event, and it&rsquo;s a pleasure working with someone who has so much drive to help those less fortunate. Each year we work together to contact local churches, schools and community organizations to get a list of families that they know are facing real financial difficulties. Together, between Jerry and dozens of his generous friends, the Prisco and Guzauskas families, and many of our very best customers, we raise enough money to contribute over $20,000 in food to give these families a Christmas meal much like the one the rest of us take for granted.</p>
<p>If you would like to help with this wonderful cause, please join us by purchasing one of the food bags being displayed in the front of our store. They range in price from $5 to $15. This year as a small token of appreciation, any customers who are registered in our new Prisco&rsquo;s Points program will receive one point for every dollar donated, plus we are adding bonus points of 10 points for a $5 bag, 15 points for a $10 bag, and 25 points for a $15 bag.</p>
<p>&nbsp;</p>
<p>Thank you for your generous support.</p>
<p>Andy</p>2017-12-12T17:20:59-06:00Blog:476http://priscosfamilymarket.com/food-prep-tips-to-ease-holiday-stressFood Prep Tips to Ease Holiday Stress<ul>
<li>
<p><strong><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/december/xmascooking.jpg" alt="" width="250" height="223" />Make it a cooperative meal.</strong> Why not split up the work of preparing a huge holiday meal by doing it cooperatively? This is more planned than potlucks, to which everyone brings whatever they fancy. For Christmas dinner, you will want to make sure that all the courses are covered, from appetizers to dessert. If every participant makes one or two items, no one comes to the event already feeling frazzled&mdash;or broke!</p>
</li>
<li>
<p><strong>Don&rsquo;t forget non-carnivores.</strong> If you&rsquo;re going to be one of few vegan, vegetarian, or gluten-free eaters at a holiday meal, offer to bring a main dish to share. Make it a heaping helping, because everyone will want some of what you&rsquo;re having. Look at this as a good thing: what better way to promote healthy food than by showing how delicious these kinds of dishes can be?</p>
</li>
<li>
<p><strong>Make use of alternate sources.</strong> Why get bogged down making side dishes like mashed potatoes, stuffing, gravy, lasagna, and cranberry relish? Call our deli at 630-264-9400 and order homemade and ready to serve -- or heat and serve -- foods from us.</p>
</li>
<li>
<p><strong>Do some basic food ahead.</strong> Prepare some of the food days early so that your dishes come together quick when you need them, saving time when assembling. Here are a few things you can accomplish ahead of time:</p>
<ul>
<li>
<p>Bake winter squashes to prepare for making pies, stuffed squash dishes, and the like.</p>
</li>
<li>
<p>Cook, bake, or microwave potatoes or sweet potatoes.</p>
</li>
<li>
<p>Cook grains, including brown rice, and even quinoa which cooks quickly, simply because it&rsquo;s one less thing to do when you&rsquo;re cooking for company.</p>
</li>
<li>
<p>If any salad dressings or sauces are in the plans, it&rsquo;s fine to make them a day or two ahead.</p>
</li>
<li>
<p>Make bread crumbs or croutons.</p>
</li>
</ul>
</li>
<li>
<p><strong>Don&rsquo;t fight getting help.</strong> Too often we like to be the hero (or perhaps the martyr) professing a &ldquo;don&rsquo;t bother, I&rsquo;ll handle it&rdquo; attitude. If someone asks to help with a holiday meal, offer them a task or assign a dish to bring. If not enough volunteers are forthcoming, speak up and enlist some! If you ask politely and sincerely, most people would love to be part of the holiday preparation.</p>
</li>
</ul>
<p style="margin-bottom: 0.11in; line-height: 108%;">&nbsp;</p>2017-12-05T17:39:37-06:00Blog:475http://priscosfamilymarket.com/avoid-using-a-clock-if-you-dont-want-to-ruin-the-roastAvoid Using a Clock if You Don’t Want to Ruin the Roast!<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/december/andyxmas.jpg" alt="" width="250" height="246" />November and December are the two month&rsquo;s every year when our meat department really shines and leads our store in sales opportunities. That&rsquo;s because my grandfather Tony Prisco was a butcher&rsquo;s butcher and instilled in every member of our family that we should never compromise quality for the sake of price impression. That was his rule, it was my Uncle Rob&rsquo;s when he ran the store, and I am here to assure all our customers that nothing has changed&hellip;Quality is and always will be NUMBER 1 at Prisco&rsquo;s.</p>
<p>If you check the competitions' ads over the next few weeks, you will find some unbelievably low retails on several holiday related meat items like bone-in rib roasts, whole beef tenderloin, and strip steaks and fillets. However, do yourself a favor and carefully read the qualifying description where you will see some very impressive terms, like &ldquo;USDA Government Inspected Beef&rdquo;.</p>
<p>Folks, no retailer in America can legally sell beef that is not inspected by the UDSA. That&rsquo;s like saying their water has zero fat and zero calories. And USDA Inspected is a meaningless claim. What these retailers <em>are not</em> telling you is the grade of the beef. We sell only <strong>USDA Choice Angus Beef</strong> but some retailers pass off select or lower grades without mentioning them by masking the truth with the USDA Government Inspected smoke screen.</p>
<p>So&hellip; you&rsquo;ve come to Prisco&rsquo;s because you want the best quality for your family and friends, and for that we are truly grateful. Now, having made that decision and having invested in a top-quality roast or turkey, we want to help assure that you get the absolute best eating experience.</p>
<p>Here are the two most important things to always do when cooking a roast or fowl.</p>
<p>1. <strong>Never Time</strong> &ndash; <strong>Always Temperature</strong>. Please use cooking times in recipes as a general guide only. Don&rsquo;t rely solely on cooking your meat according to the time in the recipe. Invest in a meat thermometer. Beef, pork and lamb should all remain in the oven until the meat temperature reaches 145&deg; F (no less than 130&deg; F for rare). For poultry, the temperature needs to get to 180&deg; F in thigh and 165&deg; F in breast or stuffing.</p>
<p>2. <strong>Let it Rest</strong>. When you take your roast out of the oven or off the grill the meat continues to cook from its own internal heat. If you don't allow your roast or bird to rest after removing it from the oven, the meat will lose juice. Resting allows some moisture to be re-absorbed by the meat. A roast is best rested for 10 to 20 minutes before carving, and 15 to 20 minutes is a good resting time for a turkey.</p>
<p>OK, so now that I&rsquo;ve got you thinking about delicious holiday meats, I want to let you know about something new that our meat department is offering this year that we&rsquo;d love to hear your comments on.</p>
<p>First, we will be offering what we like to call <strong>Dressed-To-Impress</strong>! Yes, when you are entertaining you always want to make a good impression and we feel that the center piece of your meal needs to do so as well. So, when you buy your holiday roast and steaks from Prisco&rsquo;s you can be confident that every piece of meat will be carefully hand trimmed and prepared to give you not only delicious taste but a beautiful presentation as well.</p>
<p>Another new addition to our fresh meat offerings this year will be our <strong>Create-Your-Own Holiday Meat Platter</strong>. Here you will be able to choose from: Filet Mignon, Porterhouse Steaks, New York Strip Steaks, Ribeye Steaks, Lobster Tails, and Shrimp, and create a selection just to your liking. If you give us a 24-hour lead time, we will select and prepare exactly what your are looking for, and with input from you and advice from our experienced meat cutters and their manager, Dave, we can build a platter to fit your budget.</p>
<p>&nbsp;</p>
<p>Hope I&rsquo;ve got you thinking of a delicious Christmas Roast.</p>
<p>Andy</p>2017-12-05T17:37:37-06:00Blog:474http://priscosfamilymarket.com/thanksgivings-over-time-to-get-ready-for-the-next-big-event-christmasThanksgiving’s Over – time to get ready for the next big event, Christmas<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/november/andyxmas.jpg" alt="" width="250" height="246" />Wow, what an exciting week we just finished off. No doubt about it, the holidays are a great time to be in the food business. We saw so many people, baked so many pies, hauled so many fresh turkeys, and delivered so many bags of food to the Aurora Area Interfaith Food Pantry Food Drive... and we loved every minute of it!</p>
<p>On Thursday we all took a breather and enjoyed Thanksgiving with our families. Being closed on Thanksgiving and Christmas are two of the blessings we get to enjoy as a family-owned business&hellip;no one expects us to be open trying to wring every last sale possible from needy shoppers. It&rsquo;s so nice to know that all of our employees are home with loved ones, as it should be. However, that being said, it&rsquo;s time to regroup and get the store ready for the next big holiday that always seems to get here sooner than expected, Christmas.</p>
<p>As you hopefully all know by now, we recently launched our new Customer appreciation program which we refer to simply as<strong> Prisco&rsquo;s Points</strong>. From the feedback we have heard so far, the program has been well accepted by our shoppers and the vast majority of you are already beginning to reap the benefits. In the first two weeks of operation, several thousand neighbors have signed up and together you have earned almost 400,000 points. That&rsquo;s exciting, and the best part is yet to come when you all check your totals and decide to start cashing in your points. Keep in mind two important things: Your points are yours and they don&rsquo;t expire. So long as you identify yourself once a year with either your cell phone number or the Prisco&rsquo;s Points card we gave, your account will remain open and accessible. You can redeem your points any time you like once you have acquired at least 300 points.</p>
<p>Here is another money saving benefit most people aren&rsquo;t yet aware of: FREE MILK. That&rsquo;s right, as part of our new program we are keeping track of your purchases and every time you buy a gallon of Prairie Fresh Milk we keep tally. In time, after 10 gallons are purchased, BINGO, you earn a FREE gallon just for being a member. Same is true for the fresh, hot LavAzza coffee sold in our caf&eacute;. Once you purchase 5 cups, the sixth is FREE.</p>
<p>This past Saturday was national<em> Shop Local &ndash; Shop Small</em> day, and to support the event we offered registered shoppers triple points. We are pleased to say that even though most people are enjoying the beautiful, balmy weather and putting up Christmas decorations or visiting local shopping malls, several hundred of our loyal customers still paid us a visit and earned a boat load of Prisco&rsquo;s Points for doing so.</p>
<p>I mentioned earlier that there are close to 400,000 points waiting to be turned in for rewards, but I&rsquo;m not certain everyone realizes just what you can redeem them for. Any time you want to know, simply visit our website and l<a href="http://www.priscosfamilymarket.com/content/images/uploaded/home/PpIntro.pdf">ook for the link</a> in the middle of our home page.</p>
<p>Be certain to check the list every month as it changes. To see our December offers, simply&nbsp;<a href="http://www.priscosfamilymarket.com/themes/ProcoDefault/Content/flyer/pdf/flyer.pdf">take a look</a> at the back page of our new ad. We will constantly be on the lookout for great seasonal and otherwise timely items to offer as rewards, and we will always have a good selection available to meet the needs and desires of all shoppers.</p>
<p>&nbsp;</p>
<p>Enjoy the Holiday Season and, as always, thank you for shopping at Prisco&rsquo;s.</p>
<p>Andy</p>2017-11-28T21:17:37-06:00Blog:473http://priscosfamilymarket.com/christmas-bakingChristmas Baking<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/november/cookies.jpg" alt="" width="250" height="237" />The first two weeks of December are traditionally our best weeks for selling baking ingredients as shoppers wind down a bit from Black Friday and Cyber Monday shopping and spend time in the kitchen baking up loads of delicious Christmas cookies, fudge and other treats. If you find yourself looking for something different to bake this year, here are a few selections from our recipe collection.</p>
<p><a href="/recipes/20868">Chocolate Dipped Coconut Macaroons</a></p>
<p><a href="/recipes/5474">Chocolate Pecan Pie</a></p>
<p><a href="/recipes/2368">Christmas Cranberry Pudding</a></p>
<p><a href="/recipes/20709">Christmas Stollen</a></p>
<p><a href="/recipes/20705">Eggnog Sparkle Cookies</a></p>
<p><a href="/recipes/18308">Gingerbread Cookies</a></p>
<p><a href="/recipes/20697">Gluten-free Sugar Cookies</a></p>
<p><a href="/recipes/2542">No Bake Chocolate Toffee Cookies</a></p>
<p><a href="/recipes/1287">Old-Fashioned Gingerbread</a></p>
<p>&nbsp;</p>2017-11-28T21:08:29-06:00Blog:472http://priscosfamilymarket.com/how-to-avoid-overdoing-it-on-thanksgivingHow to avoid overdoing it on Thanksgiving.<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/november/thanksgiving.jpg" alt="" width="250" height="230" />Let&rsquo;s face it, Thanksgiving family gatherings are all about the spread. Everybody comes together to share a meal consisting of a half dozen or more things we all love to share as a family tradition. Given all the delicious food you'll have access to, here are a few tips to help keep you from fearing the scale come Friday...</p>
<p><strong>Chew Slowly and Savor Bites</strong></p>
<p>When you're faced with that big sit-down meal, stop before you get so full that you're uncomfortable. Sure, the food is delicious and evokes all sorts of wonderful nostalgia, but you don't need to overeat to enjoy the memories. Chew slowly, savor each bite, and really appreciate those special dishes. It's a much better way to enjoy them than the&nbsp; the "stuff and suffer" approach.</p>
<p><strong>Plan Your Plate Attack</strong></p>
<p>Before mindlessly piling your plate with food, take a look at the table and make a plan. Load up on veggies first to take up the most space on the plate. Add the items you love, but get smaller portions of what you know isn't healthy.</p>
<p><strong>Spread Out Your Eating</strong></p>
<p>If you are going to a friend or family member&rsquo;s house for dinner, eat something healthy before you go. It&rsquo;s better to not be famished when you get there. You will make better choices.</p>
<p><strong>Enjoy the day</strong></p>
<p>Don&rsquo;t lose track of the fact that Thanksgiving comes but once a year and being with friends and family and sharing a meal is a gift too many people in other parts of the world never experience. Enjoy yourself, but just be aware of what and how much you put in your mouth.</p>2017-11-21T21:14:50-06:00Blog:471http://priscosfamilymarket.com/a-few-quick-updatesA Few Quick Updates<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/november/andy.jpg" alt="" width="250" height="241" />It&rsquo;s a crazy time at the store right now as we are all doing our best to have everything each of you needs for your Thanksgiving meal. I say "crazy", but I mean that in a controlled way -- we all live for this. It&rsquo;s the very best time of the year. We in the Prisco&ndash;Gusauskas families owe you, our customers, a great debt of gratitude because you are the ones who make our livelihoods possible. It&rsquo;s great to have each of you as customers, but we also consider it an honor and privilege to know that you have trusted our store to be the primary source for your family's Thanksgiving meal.</p>
<p>From each of us to every one of you. Thank You.</p>
<p>As you are shopping over the next few days, please don&rsquo;t forget our Aroura Area Interfaith Food Pantry Food Drive and please consider purchasing a bag or two for those less fortunate neighbors who could use a helping hand putting some nourishing food on their table this holiday season. Premade bags are located in the front of the store, or you can tell the checker what you want to donate and he or she will be glad to help you out.</p>
<p>Have you signed up to join our new customer appreciation program? We call it <strong>Prisco&rsquo;s Points</strong> and it launched about two weeks ago. We already have hundreds of you registered and earning points worth free food. To date, folks have been redeeming their points on things like FREE butter, coffee, gala apples, fresh cider, and more. Of course, there is the ever-popular reward for $3 off your receipt that folks love as well. If you haven&rsquo;t signed up yet,&nbsp;<a href="https://appcard.com/priscosfamilymarket/">here is a link</a> to do so.</p>
<p>When you register you get 100 points to start your account off and you get more points if you provide your email address and download our program app. Since the program launched, we have given out several hundred thousand points, so next time you are in the store check your balance and consider redeeming some of your points on items you might like. To see a list of all items offered with points, <a href="http://www.priscosfamilymarket.com/content/images/uploaded/home/PpIntro.pdf">click here</a>.</p>
<p>Speaking of Prisco&rsquo;s Points, we have a special announcement: In honor of the National Shop Small Event this Saturday, November 25th, our store will be offering <strong>triple</strong> Prisco&rsquo;s Points on every dollar you spend. That&rsquo;s right, points for every dollar. That&rsquo;s in addition to the bonus points available on specially marked items throughout the store and the 500-point bonus currently available on purchases of $100 or more.</p>
<p>&nbsp;</p>
<p>From our family to yours, Happy Thanksgiving!</p>
<p>&nbsp;</p>
<p>Andy</p>2017-11-21T21:11:01-06:00Blog:470http://priscosfamilymarket.com/thanksgiving-turkey-tipsThanksgiving Turkey Tips<p><strong><img style="float: right;" src="/content/images/uploaded/blog/2017/november/turkey.jpg" alt="" width="250" />Figure on 1 to 1 1/2 pounds of turkey per person</strong>. To buy the right size turkey for your party, simply tally up the turkey-eating guests. Add a few pounds on for bones and you've got your turkey weight. For example, 8 people will require a 12 to 14-pound turkey. Don&rsquo;t cut it too close, however: Thanksgiving is the one meal where everyone expects and loves leftovers and cold turkey sandwiches the next day or two.</p>
<p><strong>Cook the turkey on a rack of vegetables</strong>. Create a natural roasting rack for your turkey by layering carrots, onions and celery on the bottom of the roasting pan. Lifting the turkey off the base of the pan helps to increase hot air circulation around the whole bird so that it will get crispy all over. And the vegetables add great flavor to the gravy.</p>
<p><strong>Rub the turkey with butter or oil</strong>. Before putting it in the oven, make sure the skin of the turkey is as dry as possible, and then rub it all over with butter or oil. For even moister meat, place pats of butter under the skin.</p>
<p><strong>Skip the basting</strong>. Basting means more oven door opening, resulting in temperature fluctuations that can dry out your bird. Instead, keep your turkey moist by brining it in advance or by rubbing it all over with butter or oil.</p>
<p><strong>Invest in a good meat thermometer</strong>. Check for doneness by inserting an instant-read thermometer in the thickest part of the turkey around the thigh, avoiding the bone. At 165 degrees F, it's done. The turkey will continue to cook as it rests, so the temperature should rise another 10 degrees or so out of the oven.</p>
<p><strong>Give it a rest</strong>. To lock in juices, tent your turkey with foil and let it rest for at least 15 to 20 minutes before carving. Be sure you don't cover the turkey too tightly as you don't want the bird to steam under the foil.</p>
<p>&nbsp;</p>2017-11-14T17:45:10-06:00Blog:469http://priscosfamilymarket.com/dont-miss-out-on-the-priscos-points-excitementDon’t Miss Out on the Prisco’s Points Excitement<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/november/andy.jpg" alt="" width="250" height="241" />This week we launch our exciting new customer appreciation program, also known as<strong> Prisco&rsquo;s Points</strong>. We have designed this to be as easy as possible to participate in, and even more importantly we want all of our customers to have fun. Earning Prisco&rsquo;s Points is free, and you can have fun spending them on treats or essentials you want or need.</p>
<p>Sign up is a breeze. The next time you visit, our checkers will ask if you are a member of the Prisco&rsquo;s Points program; if you wish to join, simply provide the checker with your cell phone number and <em>BINGO,</em> you are in. No cell phone? No problem. We can provide you with a free membership card.</p>
<p>As soon as you join you will receive 100 Prisco&rsquo;s Points just for signing up, and we also offer additional points when you give us your name and email address in a follow-up text. And please, don&rsquo;t worry, your information is confidential and is never shared. We promise that we will never hound anyone with too many emails or texts, but we will use these points of contact to send you exclusive offers on items that you actually like and purchase often.</p>
<p><strong>Here is how it works</strong></p>
<ol>
<li>
<p>Every time you shop when the checker asks, provide him or her with your cell phone number or swipe your Prisco&rsquo;s Points card. Your order will then be recorded in our shopper database and you will receive one Prisco&rsquo;s Point for every dollar spent. (A few items like taxes, delivery fees, postage stamps, and waste stickers are excluded from the program.)</p>
</li>
<li>
<p>There are lots of other ways to easily earn Prisco&rsquo;s Points. For example, right now as you walk our aisles be on the lookout for the grey and yellow signs pointing to bonus Prisco&rsquo;s Points awarded on items that you purchase. For example, here are a few items available this week that will earn additional points: Starbucks coffee, ground, is on sale for $1 off per bag and each bag purchased will earn you 50 bonus points. Save on cool whip toppings, a Thanksgiving must-have, and receive 20 bonus points on each 8 oz. tub that you buy.</p>
</li>
<li>
<p>Watch your email and/or texts for future double- and triple-point days where each dollar spent will earn two or three times the usual number of points.</p>
</li>
<li>
<p>We plan to constantly work to find ways to keep the program fresh and fun. As we build a history of the types of items that you purchase most often, we will begin to use that information to offer special savings on the types of foods that you enjoy an buy regularly. In addition, we will also make recommendations on related products we believe you will appreciate.</p>
</li>
<li>
<p>There is one more special benefit that comes with becoming a member of our Prisco&rsquo;s Points program. We call them electronic punch cards. Don&rsquo;t worry, no card needed and no actual punching occurs. Any time you purchase a fresh brewed cup of our LavAzza coffee we post it to your total; when you reach five purchased cups, you will receive one cup on the house. The same holds true for gallons of Prairie Fresh milk: Purchase 10 over time, and the 11th is our gift to you.</p>
</li>
</ol>
<p><strong>What to do with your points</strong></p>
<p>Here&rsquo;s where the real fun begins. Every month we will publish a list of about 12 offers that will be available for FREE or at a greatly reduced price with points that you redeem. For additional details about the program and to see what we are offering this month, simply<strong> <a href="http://www.priscosfamilymarket.com/content/images/uploaded/home/PpIntro.pdf"><span style="text-decoration: underline;">click here</span></a></strong>. Each time you shop your checker will let you know how many points that you have in your account -- and don&rsquo;t worry, your points don&rsquo;t expire. Use them as they build up to a redeemable amount or save them for something bigger in the future.</p>
<p><strong>Special Holiday Thank You Point Bonus</strong></p>
<p>From now through the end of December we are offering a very lucrative promotion. Whenever you spend a total of $100 in a single transaction you will automatically earn a bonus of 500 Prisco&rsquo;s Points. We hope that many of you will be able to take full advantage of this generous offer several times throughout the holiday season.</p>
<p>If you have any questions about the new Prisco&rsquo;s Points program please ask away, and if you have suggestions to make the program more fun or meaningful for you and your family, tell us. We are always interested in making this <em>your</em> rewards program.</p>
<p>Hope to see you in the store real soon&hellip;</p>
<p>From all of our family to yours, have a wonderful Thanksgiving.</p>
<p>&nbsp;</p>
<p>Andy</p>2017-11-14T17:30:46-06:00Blog:468http://priscosfamilymarket.com/act-now-to-assure-your-first-choice-for-thanksgivingAct Now to Assure Your First Choice for Thanksgiving.<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/november/jacquie.jpg" alt="" width="250" height="250" />As in the past we will be taking advanced orders for locally raised, fresh, never frozen Thanksgiving turkeys from the Kauffman&nbsp;Turkey&nbsp;Farm in Waterman, IL -- about 25 miles straight west of our store. If you go to our website, there is a link on the homepage that will take you to the easy-to-use order form. If you want to preorder another type of turkey or roast for your Thanksgiving holiday, call our meat department at 630-264-9400.</p>
<p>We are also taking pre-orders for our popular Farmer's Market homebaked fruit and holiday pies. We added something new this year and have an assortment of five cream-filled pies for the cream pie lovers out there. Believe it or not, we now offer a selection of over 30 premium pies!</p>
<p>Having trouble deciding what to get? We also offer 1/2 pies for most choices, so go ahead and order half a dozen 1/2 pies. If you would like to get more details on the selection of pies we have to offer we will have a brochure available in store this week and an electronic version is available on our website now, <a href="http://www.priscosfamilymarket.com/content/images/uploaded/departments/landing-page/pies.pdf"><span style="text-decoration: underline;"><strong>click here</strong></span></a>. If you are hosting Thanksgiving this year, no Thanksgiving meal is complete without a selection of several homebaked pies and we have just what you need. If you&rsquo;ll be a guest elsewhere, be a hero and volunteer to bring the pies. Everyone will love you for it.</p>
<p>As you make plans for your Thanksgiving meal don&rsquo;t forget that we at Prisco&rsquo;s can take some of the stress and hassle out of preparations by providing you with pre-made mashed potatoes, dressing, turkey gravy, and cranberry relish...to name just a few things. Stop in the deli and meet with my mom, Beth, my sister Bridget, or myself and we can help you make this one of the most stress-free holidays you have ever entertained for.</p>
<p>See you in the deli! And if you&rsquo;re lucky, I might be handing out samples of fresh pies. YUM!</p>
<p>&nbsp;</p>
<p>Jacquie</p>2017-11-07T18:39:48-06:00Blog:467http://priscosfamilymarket.com/how-you-store-your-spices-does-matterHow You Store Your Spices Does Matter.<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/november/spices.jpg" alt="" width="250" height="247" />If you want to get the most shelf life from your spices and have them give you optimum flavor, where your store them is critical. Often cooks like to have spices in the cabinets closest to their stove so that they can quickly reach in and grab what&rsquo;s needed while keeping a close eye on what&rsquo;s cooking on the stove. While this is certainly convenient, it is not the best place to keep them. This is because spices and herbs will begin to break down when exposed to the moisture and heat from the stove.</p>
<p>Another common location for kitchen spices is in a spice rack on the counter. Again, not a good thing for the spices if the rack gets any direct sunlight.</p>
<p>What about keeping them in either the fridge or the freezer? Well, every time you take them out they have to warm to room temperature. Or when they were first added to the fridge they had to "cool down". These temperature changes often cause the spices to pick up moisture and condensation. Both will shorten the life of your spices. You should also be aware that temperature fluctuations may cause unwanted condensation, and possibly mold.</p>
<p>The ideal storage temperature for your spices and herbs is one that remains fairly constant and right around 70&deg; F. So, for optimum flavor and shelf life you should store these away from the heat of the stove, heaters, or the direct sunlight. If you have a pantry that is dark most of the time this is your best alternative. Some folks prefer amber glass jars with airtight lids to keep the moisture out.</p>
<p>As a final word of caution on condensation build-up, be aware of how you use your spices around the stove. Don't shake directly into a pot or pan over direct heat as the moisture goes right into the bottle. It is better to shake the amount you want to add into the palm of your hand and then add that to the pot or pan.</p>
<p style="margin-bottom: 0.11in; line-height: 108%;">&nbsp;</p>2017-11-07T18:31:07-06:00Blog:466http://priscosfamilymarket.com/community-food-drive-brings-out-the-best-in-all-of-usCommunity Food Drive Brings Out the Best in All of Us<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/november/andy.jpg" alt="" width="250" height="241" />For 10 years, the Aurora Area Interfaith Holiday Food Drive has provided food to struggling families in our community. Since its inception, Prisco&rsquo;s has been a supporting sponsor of this critically important food drive and as always we will be a primary donation point for the program.</p>
<p>The drive traditionally runs from the beginning of November through the day before Thanksgiving. This year Thanksgiving comes early, so the 10th Holiday Food Drive will begin November 1st and run through November 22nd, meaning it will be shorter by a few days.</p>
<p>"The goal is to get a year's worth of food," said Marilyn Weisner, Aurora Interfaith Food Pantry executive director. "The good thing about the food drive is it gives us good, solid staples." That means things like macaroni and cheese, rice, cooking oil, peanut butter, canned soup, canned tuna, and cereal.</p>
<p>One thing that has not changed much is the need. Weisner said some 6,500 families come to the pantry each year. The pantry distributes about 3.7 million pounds of food to about 23,000 people a year. "Aurora is a successful town, but there are still 29,000 people or so living in poverty," she said. "We have to meet the needs of those people. No one should go hungry."</p>
<p>Weisner pointed out that the pantry often deals with people who are newly poor or temporarily without work. So people come to the pantry for a while, then find work and drop off the rolls. In the meantime, new people come onto the pantry's list. She said the pantry distributes about $115 worth of food to a family in a week. That is money the family can save to use on other items, such as utilities, rent, clothes for children, or even to keep a car maintained so a family member can get to work. "We get people who we give food to, they get back up on their feet and become donors," she said. "It happens all the time."</p>
<p>To enhance the offerings for our neighbors in need this year, in addition to the usual premade bags of food available for purchase and to donate, our customers will also be offered the opportunity to buy<strong> food drive certificates. </strong>The cash from these certificates will be used to purchase the exact items most needed throughout the year.</p>
<p>As we head into this upcoming Thanksgiving holiday season, most of us have a great deal to be grateful for and this food drive is one way of giving back to our community and helping those who have been a bit less fortunate. On behalf of our family and employees, I&rsquo;d like to thank you in advance for your generous support of the Aurora Area Interfaith Food Pantry Drive.</p>
<p>&nbsp;</p>
<p>Best Wishes,</p>
<p>Andy</p>2017-10-31T19:22:18-05:00Blog:465http://priscosfamilymarket.com/what-you-may-not-know-about-cranberriesWhat you may not know about cranberries!<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/november/cran.jpg" alt="" width="250" height="223" />Most folks don&rsquo;t know that our neighbor to the north, Wisconsin, is the leading producer of cranberries in the US. Some 60 percent of all cranberries packaged and canned in the US come from 20 counties in central and northern Wisconsin. Actually, the cranberry is Wisconsin&rsquo;s official state fruit. Cranberries are the state&rsquo;s number one fruit crop, both in size and economic value. The sand and peat marshes in central and northern Wisconsin create the perfect growing conditions for cranberries.</p>
<p>Contrary to popular belief, cranberries do not grow in water, but they are harvested using water. I know, we&rsquo;ve all seen too many Ocean Spray commercials. A perennial plant, cranberries grow on low running vines in sandy bogs and marshes. In Wisconsin, cranberry marshes are flooded with water to aid in harvesting. Because the tart, tiny berries contain a pocket of air, when the marsh is flooded, the berries float to the surface to be picked up by harvesting equipment. Cranberries are harvested each year from late September through October.</p>
<p>Cranberries score among the highest of all fruits in antioxidants. Diets including fruits and vegetables with high antioxidant values, like cranberries, may help support memory function and coordination.</p>
<ul>
<li>Cranberries are a cholesterol-free, fat-free and low-sodium food, and help maintain a healthy heart.</li>
<li>Cranberries are part of a healthy diet and contain antioxidants that may help maintain a healthy immune system.</li>
<li>As part of a healthy diet, cranberries can be added to low-fat vinaigrettes, whole grain pancakes, and yogurt.</li>
<li>Cranberries are ingredients in more than 1,000 food and beverage products on the market, and only 5 percent of Wisconsin's cranberry crop is sold as fresh berries.</li>
</ul>
<p>&nbsp;</p>2017-10-31T19:20:03-05:00Blog:464http://priscosfamilymarket.com/introducing-a-new-apple-variety-well-worth-tasting-ambrosia-applesIntroducing a NEW apple variety well worth tasting – Ambrosia Apples<p><img style="float: right;" src="/content/images/uploaded/blog/2017/october/apple.jpg" alt="" width="250" height="229" />An Ambrosia apple is a sweet modern apple variety from western Canada, quite similar to Golden Delicious. It was discovered as a chance seedling in an orchard in British Columbia.</p>
<p>Aptly named after the mythical &ldquo;food of the gods&rdquo;, this stunning apple is a delight for all the senses. When you first set eyes on the Ambrosia apple, you will be drawn to its glossy, bi-colored good looks. It has an attractive conical shape and smooth, flawless skin with a bright, almost fluorescent pink blush over a creamy-yellow background. As you draw closer, you will become aware of its distinct perfumed aroma. Then, as you bite into the Ambrosia apple&rsquo;s tender, juicy flesh with its fine, crisp texture, the apple&rsquo;s honeyed flavor will saturate your taste buds, leaving you refreshed and satisfied.</p>
<p>It's little wonder that this sweet, low-acid apple consistently rates at the top in taste-tests and sensory panels, and is a hit with both children and adults alike. And because of its low acid content, it's easier for children and older people to digest.</p>
<p>The Ambrosia apple is great in salads, baking, and main dishes.</p>
<p style="margin-bottom: 0.11in; line-height: 108%;"><br /> </p>2017-10-24T15:55:46-05:00Blog:463http://priscosfamilymarket.com/priscos-expands-catering-servicePrisco’s Expands Catering Service<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/october/beth.jpg" alt="" width="250" height="257" />We never consciously planned to enter into the field of catering services, it just sort of happened. We have always offered our standard catering menu that is posted on the website which focuses primarily on party trays and entertaining items that customers order for special occasions. Within the last few years, however, we have had a number of good customers approach us asking if we could cater an event for them beyond the standard cold cuts, finger sandwiches and vegetable dips.</p>
<p>Fortunately, I&rsquo;m blessed to have my two daughters, Bridget and Jacquie, who both work in the deli and whom I can rely on for this sort of thing. In the past few months we have hosted several funeral luncheons, bridal and baby showers, and other local events, and they have all been exciting opportunities which have resulted in some great customer comments -- and in many cases, new catering business from pleased attendees. Recently I asked both Andy and Dave Michaels, our store manager, to get more involved, and together we&rsquo;ve been coming up with new ideas that can take our catering efforts to greater heights and it&rsquo;s really quite exciting.</p>
<p>The next time you plan on entertaining a group, large or small, take some of the worry and anxiety off the table. Give Bridget, Jacquie or I a call or simply stop in at the deli and tell us what you are thinking about and we'll put our collective heads together to come up with a party you and your guests will not only enjoy, but will be thinking of with fond memories for years to come.</p>
<p>&nbsp;</p>
<p>See you in the deli!</p>
<p>Beth</p>2017-10-24T15:44:23-05:00Blog:462http://priscosfamilymarket.com/please-pardon-our-dustPlease Pardon our Dust!<p><img style="float: right; padding0left: 10px;" src="/content/images/uploaded/shoutout/2017/october/andy.jpg" alt="" width="250" height="241" />This past week we have been hard at work in the center of our store making additional space for some categories where we previously had too little space, like bottled water and paper products. We're also cutting back in other sections where items were not selling fast enough to warrant the space they had.</p>
<p>Unfortunately, it seldom if ever works out that the category that needs <em>additional</em> space is situated next to a category with <em>too much</em> space. That would be ideal, of course, but not the case most often. As a result, there were a number of categories that had to be moved from one aisle to another in order to make the changes needed.</p>
<p>Nobody likes it when we move things and we try to do it as little as possible, but please be prepared to find that some of the items you are looking for have been relocated. Fortunately, being a little store, no matter where an item got moved to it's never a long walk to its new home. Once we finish the moves, plans are in place to replace the aisle markers and to add additional signage to help familiarize you with where things are now located.</p>
<p>Meanwhile, we have put together a product locator sheet that is available at the front of the store. Ask any employee for a copy if you can&rsquo;t find one with the ads when you walk in.</p>
<p>Please stay tuned for more updates over the next few weeks as there are a number of exciting new surprises on the horizon.</p>
<p>&nbsp;</p>
<p>- Andy</p>2017-10-17T17:49:48-05:00Blog:461http://priscosfamilymarket.com/pomegranates-one-of-our-lesser-known-super-fruitsPomegranates – one of our lesser known Super Fruits<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/october/pom.jpg" alt="" width="250" height="236" />Are you looking for refreshing alternatives to sugary sodas? We suggest you try enjoying pomegranates, both in their natural state and as a juice. Yes, recently pomegranate has become increasingly popular, popping up on trendy salad and martini menus everywhere, but there are good reasons for this...</p>
<p>The Pomegranate tree is native to Asia and has been revered among many ancient religions for medicinal purposes. Researchers believe that the fruit&rsquo;s antioxidant and anti-inflammatory properties may be used to help certain heart conditions like high cholesterol, high blood pressure, heart attack and congestive heart failure. Known as one of the "super fruits", pomegranates contain elements that can help prevent fatty deposits from building up around our arteries. Studies have found that consuming pomegranate juice can reduce the development of these fatty deposits, a problem commonly found in patients with chronic conditions (such as diabetes).</p>
<p>While drinking pomegranate juice is the easiest way to get the benefits of this super fruit, don&rsquo;t overlook the fun and great taste that can be had <em>eating</em> the fruit as well. Whole pomegranate seeds contain a good amount of fiber, too, which is essential for proper digestive and heart health.</p>
<p>Don&rsquo;t overdo it, however. These little red bombs are high in naturally-occurring sugar. Eat the fruit or drink this delicious ruby-red juice in moderation &mdash; a small dash of juice in a glass of regular or seltzer water goes a long way!</p>
<p>Unlike those bananas or navel oranges which are easy-to-peel-and-eat fruits, round, hard, tough-skinned pomegranates are a bit more difficult to break open. Here are some ways to master this fruit and get to the juicy seeds inside.</p>
<ul>
<li>
<p>Option one: Quarter the pomegranate with a knife and place the pieces in a bowl of water. The seeds will sink to the bottom of the bowl while the rest of the fruit&rsquo;s pith floats!</p>
</li>
<li>
<p>Others cut open the top of the fruit (like you would before carving a pumpkin) and then cut the fruit into slices, scooping out the seeds and putting them in a strainer for rinsing.</p>
</li>
<li>
<p style="margin-bottom: 0.11in; line-height: 108%;">Try your hand at peeling. Starting from the pointy end, try your best to peel back the sides. (You can use a knife to get the process started.) Once you&rsquo;ve peeled back some of the skin, use those fingers to gently loosen the kernels. Peel back the white pithy membranes as you go, and discard.</p>
</li>
</ul>2017-10-17T17:38:38-05:00Blog:460http://priscosfamilymarket.com/ntroducing-our-new-full-circle-organic-foods-lineIntroducing Our "New" Full Circle Organic Foods Line<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/october/dave.jpg" alt="" width="250" height="250" />A few weeks back Andy announced that there were some big changes coming to Prisco&rsquo;s. We are just about finished with the outside work (parking lot resurfacing and restriping and a fresh coat of paint), and this week's work begins on the inside painting.</p>
<p>Before the month of October is out we will be launching an exciting and very fun way to save more money by shopping at Prisco&rsquo;s. Today I&rsquo;d like to share a bit of information on our new line of Organic Products that we are excited to be offering called<strong> Full Circle Market</strong>. Some of the items have begun cropping up throughout the store and over the next few weeks we will be introducing dozens more Full Circle Market foods.<img style="float: left; padding-right: 10px;" src="/content/images/uploaded/shoutout/2017/october/fcmlogo.png" alt="" width="200" height="216" /></p>
<p>We chose the Full Circle Market line because it embodies all-around goodness. It means delicious food&mdash;mostly organic&mdash;to nourish your inside, and eco-friendly home and personal care items to nurture your outside. That, in a nut shell, is the philosophy behind Full Circle Market brand.</p>
<p>We realize that most shoppers today want better choices. The simpler the ingredients, the closer to nature they are, the easier it is to choose what&rsquo;s best for you and your family. That is exactly what you will be getting with Full Circle Market.</p>
<p>So as you scan our ads and walk the aisles you will begin seeing lots of new Full Circle Market items being offered. I&rsquo;d encourage you to try them and see just how wholesome, good for you, and good for our environment these products really are. As with anything we offer here at Prisco&rsquo;s, we stand behind what we sell and we always want you to be 100% satisfied with any Full Circle Market product you buy. If, for any reason, an item doesn&rsquo;t meet your expectations, we&rsquo;ll happily give you a full refund. That&rsquo;s our promise, the Full Circle Market Quality Guarantee.</p>
<p>&nbsp;</p>
<p>See you in the aisles!</p>
<p>Dave &ndash; Store Manager</p>2017-10-10T22:43:25-05:00Blog:459http://priscosfamilymarket.com/healthy-snack-ideas-that-kids-will-eat-loveHealthy Snack Ideas That Kids Will Eat & Love<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/october/fruit-nuts.jpg" alt="" width="250" height="221" />Sometimes it&rsquo;s awfully hard to come up with fresh new ideas and parents especially like new, good-to-eat, and good for their health ideas to prepare for their kids. We thought we would throw a few out there...Perhaps one or more might be a winner in your family.</p>
<p><strong>Popcorn</strong></p>
<p>Popcorn is a sure-fire hit with kids, <em>and</em>... it's a whole grain! Popcorn actually has 4 grams of fiber per 3-cup serving, which makes it a filling snack. Plus, it's endlessly versatile. You can transform air-popped popcorn with all sorts of toppings, including grated cheese, nutritional yeast, or cinnamon and sugar.</p>
<p><strong>Peanut Butter</strong></p>
<p>Natural peanut butter (no added sugars and other kinds of fats) is a great snack option. It gives your kids protein and healthy fats, and pairs perfectly with apples, bananas, celery and whole-grain crackers or toast.</p>
<p><strong>Cheese</strong></p>
<p>Cheese is super-flavorful and satisfying, and gives your kids protein and calcium. Just make sure it's not in every meal and snack. Pairing cheese with apple slices or carrot sticks (or whatever fruits and vegetables your kids like) is the ideal power snack.</p>
<p><strong>Grilled Cheese</strong></p>
<p>Snacks don't need to be made from snack foods. Serving a sandwich (or half of one) can be a smart solution for snack time. Even grilled cheese can be a good choice when you use 100-percent whole-grain bread and add in sliced apples for extra fiber.</p>
<p><strong>Super Crispy Rice Treats</strong></p>
<p>Everyone loves marshmallow and rice crispy treats. Give them a health boost by including dried apricots, apples or cranberries, some ground flaxseeds, and roasted unsalted hulled sunflower seeds. Use puffed whole-grain cereal to make them even better for your kids.</p>
<p><strong>Healthy Chips and Dip</strong></p>
<p>A serving of pita or tortilla chips is really fine nutritionally &mdash; it has filling fiber and can be a tasty vehicle for healthy dips, such as hummus, black bean dip or salsa.</p>
<p>&nbsp;</p>2017-10-10T22:31:18-05:00Blog:458http://priscosfamilymarket.com/what-are-the-most-popular-apple-varieties-in-the-usWhat are the most popular apple varieties in the US?<p><span lang="en-US"><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/october/apples.jpg" alt="" width="250" height="245" />There are more than 100 commercially viable varieties of apples in the US, but here are the 10 most popular.</span></p>
<p><strong><span lang="en-US">Red Delicious</span></strong></p>
<p><span lang="en-US">Originally known as the Hawkeye, this is the most popular, most maligned, most ironically named of all apple varieties in the US.</span></p>
<p><span lang="en-US">Flavor profile: After generations of breeding for longer shelf life and cosmetic stability&mdash;call it vanity ripeness&mdash;the flavor has largely been cultivated out of the Red Delicious. It now has thick skin, a one-note sweet flavor, and an often crumbly texture.</span></p>
<p><span lang="en-US">Where it&rsquo;s grown: Just about everywhere.</span></p>
<p><span lang="en-US">Best enjoyed: Straight out of the silo. Red Delicious apples are not regarded for their use in baking.</span></p>
<p><strong><span lang="en-US">McIntosh</span></strong></p>
<p><span lang="en-US">This is what you expect to get when you bite into a Red Delicious.</span></p>
<p><span lang="en-US">Flavor profile: With a soft skin and softer flesh, the McIntosh strikes a level balance between sweet and acidic.</span></p>
<p><span lang="en-US">Where it&rsquo;s grown: Throughout the northeastern and upper Great Lakes states and eastern Canada.</span></p>
<p><span lang="en-US">Best enjoyed: Raw, in fruit salad, or sauced. McIntosh apples typically collapse when baked.</span></p>
<p><strong><span lang="en-US">Golden (or Yellow) Delicious</span></strong></p>
<p><span lang="en-US">Considered an all-purpose apple, the Golden Delicious&mdash;along with Red Delicious (no relation)&mdash;is the one most commonly found in 42-pound bags sold for five dollars at the grocery store.</span></p>
<p><span lang="en-US">Flavor profile: Mild and sweet, the flesh is juicy, but taste-wise isn&rsquo;t all that different from the Red Delicious.</span></p>
<p><span lang="en-US">Where it&rsquo;s grown: In most regions of the country.</span></p>
<p><span lang="en-US">Best enjoyed: Pick your poison. It works whole, chopped into salad, or baked into desserts.</span></p>
<p><strong><span lang="en-US">Gala</span></strong></p>
<p><span lang="en-US">This New Zealand breed has gained popularity in the last 15 years. It&rsquo;s a cross between a Kidd&rsquo;s Orange Red and a Golden Delicious apple (assuming you&rsquo;re up on apple husbandry).</span></p>
<p><span lang="en-US">Flavor profile: With pinkish-orange striping over a gold base, its skin is thin, concealing a crisp and juicy flesh that&rsquo;s fragrant and fairly sweet.</span></p>
<p><span lang="en-US">Where it&rsquo;s grown: All but the southernmost points of the lower 48.</span></p>
<p><span lang="en-US">Best enjoyed: Raw, juiced, or in salads.</span></p>
<p><strong><span lang="en-US">Granny Smith</span></strong></p>
<p><span lang="en-US">Neon green and as squat as a five-foot bodybuilder, this is probably the most readily-recognized of all apple varieties.</span></p>
<p><span lang="en-US">Flavor profile: If you&rsquo;re into tartness, this bitter old bird is your go-to. Its crisp, juicy flesh, however, does sweeten with storage.</span></p>
<p><span lang="en-US">Where it&rsquo;s grown: Originally cultivated in Australia, it&rsquo;s harvested stateside below the Mason-Dixon Line, and is available year-round.</span></p>
<p><span lang="en-US">Best enjoyed: Raw, in pies, or in salads where its tartness can be offset. Granny Smiths work especially well with nut butters.</span></p>
<p><strong><span lang="en-US">Fuji</span></strong></p>
<p><span lang="en-US">The Fuji was created in Japan (where it&rsquo;s still the most popular variety) and is a cross between two American varieties (Red Delicious and Ralls Genet).</span></p>
<p><span lang="en-US">Flavor profile: Dense, crisp and generally regarded the sweetest of all varieties.</span></p>
<p><span lang="en-US">Where it&rsquo;s grown: It wasn&rsquo;t introduced here until the 1980s, but there are now more Fuji apples produced in all but the northern- and southernmost parts of the US than in Japan.</span></p>
<p><span lang="en-US">Best enjoyed: Raw, chopped into salads, or baked into pie.</span></p>
<p><strong><span lang="en-US">Braeburn</span></strong></p>
<p><span lang="en-US">Apple snobs can&rsquo;t gush enough about how this variety was discovered&mdash;as opposed to bred&mdash;in New Zealand. Its probable parents are the Lady Hamilton and Granny Smith.</span></p>
<p><span lang="en-US">Flavor profile: Thin-skinned Braeburns boast textbook apple flavor and balance sweet and tart along with faint notes of nutmeg and cinnamon.</span></p>
<p><span lang="en-US">Where it&rsquo;s grown: Just about anywhere on the mainland except the northernmost parts of the Midwest and New England.</span></p>
<p><span lang="en-US">Best enjoyed: Raw, but it&rsquo;s also known to juice very little during baking.</span></p>
<p><strong><span lang="en-US">Pink Lady</span></strong></p>
<p><span lang="en-US">This brand name for the Cripps Pink variety applies to apples grown under specific license, dictating a rigid sugar-to-acid ratio, among other traits. Those that don&rsquo;t qualify are sold as Cripps.</span></p>
<p><span lang="en-US">Flavor profile: A cross between the Golden Delicious and Lady Williams, the Pink Lady is firm and crunchy with a tart flavor that finishes sweetly.</span></p>
<p><span lang="en-US">Where it&rsquo;s grown: In America, it&rsquo;s primarily grown in Washington and California.</span></p>
<p><span lang="en-US">Best enjoyed: Raw, in salads, baked in pies, and sliced onto cheeseboards.</span></p>
<p><strong><span lang="en-US">Honeycrisp</span></strong></p>
<p><span lang="en-US">The product of efforts to develop cold-weather apples, the honeycrisp is the official state fruit of Minnesota.</span></p>
<p><span lang="en-US">Flavor profile: Keeps things simple with a light overall flavor profile that&rsquo;s more sweet than tart. It&rsquo;s also juicy and moderately crunchy.</span></p>
<p><span lang="en-US">Where it&rsquo;s grown: The northern Great Lakes and New England. They&rsquo;re actually better a week or so after removal from cold storage, making the time when you buy them the time that&rsquo;s best to enjoy them.</span></p>
<p><span lang="en-US">Best enjoyed: Hardy and versatile, honeycrisps are up to any task you put them up against</span></p>
<p><strong><span lang="en-US">Empire</span></strong></p>
<p><span lang="en-US">Introduced in New York in the 1960s, it takes a lot to bruise this cross between Red Delicious and McIntosh varieties despite its thin skin.</span></p>
<p><span lang="en-US">Flavor profile: Retaining the sweetness of the Red Delicious and the tartness of the Mac, this is a crisp, juicy everyman&rsquo;s apple.</span></p>
<p><span lang="en-US">Where it&rsquo;s grown: Mostly in the Northeast and upper Midwestern states.</span></p>
<p><span lang="en-US">Best enjoyed: Raw, cooked (it&rsquo;s better for this than most), chopped into salads, and in lunchboxes.</span></p>
<p>&nbsp;</p>2017-10-03T16:23:00-05:00Blog:457http://priscosfamilymarket.com/elebrate-oktoberfest-with-food-beer-from-priscosCelebrate Oktoberfest with Food & Beer from Prisco’s<p><span lang="en-US"><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/october/jacquie.jpg" alt="" width="250" height="250" />One of the ethnic food and drink events that we all enjoy as a family is <strong>Oktoberfest</strong>. If you browse this week&rsquo;s ad you will find that it is packed with many German-style dishes, and if you are in the mood to make your own there are several good recipes right on this page (see below!). </span></p>
<p><span lang="en-US">The great thing about Oktoberfest is that it provides an opportunity </span>for socialization with friends and family, as well as within our community, outside of the regular holiday season; but best of all, we can expect all kinds of spectacular foods and beverages to make their appearance as part of the festivities.</p>
<p>The world's largest beer festival, Oktoberfest is held annually in Munich, Bavaria, Germany. The event generally takes place over a 16-day to 18-day period, and runs from late September until the first Sunday in October. Millions of people attend the festival every year, primarily for the opportunity to sample a large number of traditional brews and food.</p>
<p>Here in the United States, where we have a strong (and getting stronger!) culture surrounding beer, we've come to thoroughly embrace Oktoberfest in recent decades, along with most of its trappings. Stores like <span lang="en-US">Prisco&rsquo;s</span> are keen to offer customers 'fest-themed beer (or "bier") and a variety of festival-style foods, including main course options and snacks and appetizers. We've also got the fixings to help you make your own array of Oktoberfest-appropriate meals, so stop on by and check out our selection.</p>
<p><em><strong>Recommended Oktoberfest recipes</strong></em></p>
<p><strong><a href="/recipes/9937">Sauerbraten </a></strong></p>
<p>Preparation: 20 min. Cooking: 110 min. Total: 130 min.</p>
<p>2 Cup water</p>
<p>2 Cup wine vinegar</p>
<p>2 onions</p>
<p>3/4 Cup fresh carrots</p>
<p>5 peppercorns</p>
<p>2 whole cloves</p>
<p>2 1/4 Lb beef top round roast</p>
<p>3 Tbsp cooking oil</p>
<p>1 Cup red wine (optional)</p>
<p>1/2 pinch salt , to taste</p>
<p>1/4 pinch pepper , to taste</p>
<p>1 Cup sour cream , or regular cream</p>
<p>Mix first seven ingredients in a large saucepan. Bring to a boil, then lower the heat and simmer for 15 minutes to make a marinade.</p>
<p>Place the beef in a big pot, pour in the marinade, and place the pot covered in the refrigerator. Marinate for 2-3 days. Remove the beef from the marinade and let it drain, patting dry with paper towels. Strain the remaining marinade to remove vegetable, etc.</p>
<p>Add cooking oil to a frying pan. Place the beef in the pan and cook over medium heat, turning as needed, until browned. Place the beef in a pot. Pour remaining marinade over the beef, or, alternatively, pour the red wine over the beef.</p>
<p>Bake at 425 ℉ for 90 minutes, turning regularly. Remove from oven. Remove beef from the pot and place on a large platter. Place the remaining marinade (or red wine) in frying pan and boil to reduce, adding salt and pepper to taste. Lower heat and mix in sour cream (or regular cream if you desire a less sour taste). Add mixture to the beef. Slice and serve.</p>
<p><strong>Sauerbraten side dishes</strong> &ndash; We suggest kraut and potato pancakes or dumplings as sides for this delicious dish.</p>
<p>&nbsp;</p>
<p><a href="/recipes/1990"><strong>Pork Schnitzel with Fresh Applesauce</strong></a></p>
<p>Preparation: 20 min. Cooking: 20 min. Total: 40 min.</p>
<p>1 Lb Jonathan apples , cored, peeled and cut into wedges</p>
<p>7/8 pinch ground cinnamon</p>
<p>2 Tbsp sugar</p>
<p>2 Tbsp water</p>
<p>4 pork tenderloin chops</p>
<p>3 Tbsp all purpose flour</p>
<p>1 eggs , beaten</p>
<p>1/2 Cup dried breadcrumbs</p>
<p>Preheat oven to 400 ℉. Combine apples, cinnamon, sugar and water in a non-reactive saucepan over medium high heat. Bring to a boil. Reduce heat to low and simmer 8-10 minutes, stirring occasionally, or until apples have lost their texture. Remove from heat and set aside. Place pork chops between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. Season with salt to taste. Dredge chops in flour, shaking off excess. Dip in beaten egg then dredge in breadcrumbs. Set aside 15 minutes. Spray breaded pork lightly with oil. Arrange in a roasting pan and bake 10 minutes or until golden. Turn and bake another 7-8 minutes or until pork is browned. Serve pork chops with applesauce.</p>
<p>&nbsp;</p>
<p><strong><a href="/recipes/2604">German-Style Bratwurst and Sauerkraut</a></strong></p>
<p>Preparation: 20 min. Cooking: 30 min. Total: 50 min.</p>
<p>6 slice bacon</p>
<p>1 small onions , chopped</p>
<p>1 clove garlics , crushed</p>
<p>2 (14.5 oz) can sauerkraut, drained , rinsed</p>
<p>2 medium potatoes , peeled and sliced</p>
<p>1 Cup water</p>
<p>4 Fl Oz dry white wine or apple juice</p>
<p>3 tsp brown sugar</p>
<p>1 tsp chicken stock powder</p>
<p>1 tsp caraway seed</p>
<p>1 bay leaves</p>
<p>1 Lb bratwurst</p>
<p>1 large apples , cored and sliced</p>
<p>Cook bacon in a heavy nonstick skillet over medium high heat 4-5 minutes until crisp. Crumble and set aside. Discard all but 2 normal Tbsp drippings from skillet. Reduce heat to medium.</p>
<p>Cook onion and garlic in reserved drippings 4-5 minutes, stirring occasionally, or until tender. Stir in sauerkraut and next 7 ingredients. Increase heat to high. Add up to 1/2 normal cup more water, if necessary, to cover potatoes. Bring to a boil. Make 2 shallow cuts across bratwurst and add to sauerkraut mixture. Reduce heat to low, cover and simmer 10-15 minutes or until potatoes are just tender, stirring occasionally. Add the sliced apple and crumbled bacon. Cover and cook 5-10 minutes more or until apples are just tender. Remove bay leaf and serve.</p>
<p>&nbsp;</p>
<p><span lang="en-US">Celebrate good foods!</span> </p>
<p><span lang="en-US">~ Jacquie</span></p>2017-10-03T16:11:10-05:00Blog:456http://priscosfamilymarket.com/controlling-your-blood-sugar-levels-with-foodControlling Your Blood Sugar Levels with Food<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/september/cinna.jpg" alt="" width="250" />BY DR. STEPHEN DEVRIES as found on Gaples Institute for Integrative Cardiology<br /><br /><strong>A Spoonful of Cinnamon Makes the Sugar Go Down</strong><br /><br />As little as 1/2 to 1 teaspoon of cinnamon a day can lower your blood sugar by 6%. A great addition to oatmeal, cereals, yogurt and fruit. Don&rsquo;t take more than a teaspoon/day of the most popular cinnamon, &ldquo;cassia&rdquo;, also known as Vietnamese or Saigon cinnamons. These have higher levels of coumarin that can irritate your liver. The more expensive Ceylon, or &ldquo;true&rdquo; cinnamon is a better bet for high consumers, as it contains very little coumarin.</p>
<p><strong>Less Sweet with More Sour</strong><br /><br />Vinegar can also help lower your sugar level. Most studies use white or apple vinegar. 1-2 tbsp. vinegar, usually mixed with vegetable oil to make vinaigrette, can cut the rise in sugar levels after a meal by 20-30%. Try a vinegar and olive oil dressing on a spinach/kale/multicolored vegetable salad for the best of all worlds!<br /><br /><strong>Cut the Carbs</strong><br /><br />The best way to lower your sugar level, of course, is to eat fewer carbs! Surprisingly, starchy carbs (bread, potatoes, rice) can boost sugar levels as much-or more-than sweet, sugary desserts. Best example is that a bagel will bump your sugar level more than a glazed donut! Even whole grains can be a problem. Although whole grains are much preferred over refined, they are still not low glycemic foods. Lots of whole grains, say more than a cup of brown rice or quinoa, can spike your blood sugar.</p>
<p>&nbsp;</p>2017-09-26T16:31:51-05:00Blog:455http://priscosfamilymarket.com/priscos-is-getting-a-fresh-coat-of-paint-with-lots-more-to-comePrisco’s is getting a fresh coat of paint, with lots more to come!<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/september/andy.jpg" alt="" width="250" />As many of you know, there have been a lot of changes happening around the building. We are very excited to highlight some of those changes, as well as a couple exciting projects happening soon!</p>
<p>We have patched, sealed, and restriped the west lot and we are currently in the middle of a complete repainting (interior and exterior), and acquiring a new sign for the sign board. We have also solicited the work of a local artist to add some <em>pop</em> to the side of the building. Keep your eyes peeled for a great new look!</p>
<p>Other exciting news is that we have requested the help of a company called AppCard to bring you Prisco&rsquo;s Points, our very own rewards program! It&rsquo;s our way of saying &ldquo;Thank You&rdquo; every time you shop with us! More details are coming soon!</p>
<p>Finally, in the middle of October, we will be resetting the store to bring you the products you&rsquo;ve been asking about. With the help of CertCo (our new wholesaler), we will be bringing you exciting new products at attractive prices in categories throughout the store.</p>
<p>A HUGE thank you to all Prisco&rsquo;s staff and vendors who have helped make these improvements possible! We couldn&rsquo;t do it without you!</p>
<p>&nbsp;</p>
<p>- Andy</p>2017-09-26T16:24:15-05:00Blog:454http://priscosfamilymarket.com/eating-almonds-is-good-for-your-health-and-can-help-you-lose-weightEating almonds is good for your health and can help you lose weight.<p><img style="float: right;" src="/content/images/uploaded/blog/2017/september/almonds.jpg" alt="" width="250" height="241" />Natural, unsalted almonds are a tasty and nutritious snack with plenty of health benefits. Loaded with minerals, they are also among the healthiest of tree nuts. Just a handful of nutrient-rich almonds a day helps promote heart health and prevent weight gain, and it may even help fight diseases like diabetes and Alzheimer's.<br /> <br /> Almonds are an excellent source of vitamin E, magnesium and manganese, and a good source of fiber, copper, phosphorous and riboflavin. A one-ounce serving has 13 grams of &ldquo;good&rdquo; unsaturated fats, just 1 gram of saturated fat and is always cholesterol-free. When compared ounce for ounce, almonds are the tree nut highest in protein, fiber, vitamin E, riboflavin and niacin. Every crunch carries lots of important vitamins and minerals, including one that most people don&rsquo;t even think of in nuts: calcium. Usually associated with dairy and dark leafy greens, calcium works with vitamin D to build your bones and keep your body&rsquo;s systems running at peak performance.</p>
<p>Almonds can help stave off hunger and satisfy your cravings. Almonds are considered a good fit with many popular weight-loss plans because they provide stellar satiety, plentiful nutrients per calorie, and great, go-with-every-food flavor and crunch.</p>
<p>What about calories in almonds? A 2012 study published in the American Journal of Clinical Nutrition found that a one-ounce serving of almonds (about 23 nuts) has just 129 calories as opposed to the previous count of 160. That's a 20% decrease. Even better, almonds are also super simple to integrate into your diet. Just grab them as a great weight loss snack or make them part of a meal, and you could see the scales tip in your favor.</p>
<p>&nbsp;</p>2017-09-19T16:17:55-05:00Blog:453http://priscosfamilymarket.com/some-exciting-new-items-coming-to-priscos Some Exciting New Items Coming to Prisco’s<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/september/dave.jpg" alt="" width="250" height="250" />As we head into fall this week, it&rsquo;s time to start thinking about the heartier foods of autumn... And in light of the changing season, we have got some exciting new items being added to our grocery department that I feel are well worth sharing with you.</p>
<p>The first is a new line of pasta called <em>Mrs. Miller&rsquo;s Homemade Noodles</em>. This family owned and operated noodle maker is located in the heart of Amish country in Fredericksburg, Ohio. Started by Esther (Mrs.) Miller and her husband Leon some 54 years ago, their business today is run by their children. Their noodles, Our Noodles, are made from the best ingredients:</p>
<ul>
<li>
<p>Extra Fancy Durum Wheat Flour that has a high protein content and gives the noodles a nice, firm texture.</p>
</li>
<li>
<p>They continue to use farm fresh whole eggs rather than powdered eggs because they care about the quality and color of their noodles.</p>
</li>
</ul>
<p>Mrs. Miller&rsquo;s Noodles are carefully made:</p>
<ul>
<li>
<p>Using the old-fashioned methods of kneading, rolling, cutting and drying - just like Grandma used to.</p>
</li>
<li>
<p>Cut thickly for a hearty taste.</p>
</li>
<li>
<p>Carefully dried to hold up well during cooking and to ensure food safety.</p>
</li>
</ul>
<p>Finally, Mrs. Miller&rsquo;s Noodles are healthy &amp; all natural</p>
<ul>
<li>
<p>Low Fat</p>
</li>
<li>
<p>A good source of good carbs</p>
</li>
<li>
<p>Low Glycemic Index</p>
</li>
<li>
<p>High Energy Food</p>
</li>
<li>
<p>Low Sodium</p>
</li>
<li>
<p>NON-GMO</p>
</li>
<li>
<p>NO Salt</p>
</li>
<li>
<p>NO Artificial colors</p>
</li>
<li>
<p>NO Preservatives</p>
</li>
</ul>
<p>Another category that I&rsquo;d like all of our customers to learn about is bone broth. If you are like me, this is something you have likely never heard of but now is a good time to learn. Let me begin by explaining the difference between broth, stock and bone broth.</p>
<p>All three are built on the same basic foundation: water, meat or bones, vegetables and seasonings.</p>
<p>Broth is typically made with meat and can contain a small amount of bones (think of the bones in a fresh whole chicken). Broth is typically simmered for a short period of time (45 minutes to 2 hours). It is very light in flavor, thin in texture and rich in protein.</p>
<p>Stock is typically made with bones and can contain a small amount of meat (think of the meat that adheres to a beef neck bone). Often the bones are roasted before simmering them as this simple technique greatly improves the flavor. Beef stocks, for example, can present a faint acrid flavor if the bones aren&rsquo;t first roasted. Stock is typically simmered for a moderate amount of time (3 to 4 hours). Stock is a good source of gelatin.</p>
<p>Bone Broth is typically made with bones and can contain a small amount of meat adhering to the bones. As with stock, bones are typically roasted first to improve the flavor of the bone broth. Bone broths are typically simmered for a very long period of time (often for 8 hours, and sometimes in excess of 24 hours), with the purpose being not only to produce gelatin from collagen-rich joints but also to release a small amount of trace minerals from bones. At the end of cooking, the bones should crumble when pressed lightly between your thumb and forefinger.</p>
<p>I&rsquo;ve heard that bone broth can have great health advantages, but I&rsquo;m no nutritionist so I did a bit of Googling on the subject. Bone broths are extraordinarily rich in protein, and can be a source of minerals as well. Glycine supports the body's detoxification process and is used in the synthesis of hemoglobin, bile salts and other naturally-occurring chemicals within the body. Glycine also supports digestion and the secretion of gastric acids. Proline, especially when paired with vitamin C, supports good skin health.</p>
<p>Homemade broth is rich in calcium, magnesium, phosphorus and other trace minerals. The minerals in broth are easily absorbed by the body. Bone broth even contains glucosamine and chondroiton &ndash; which are thought to help mitigate the deletorious effects of arthritis and joint pain. Rather than shelling out big bucks for glucosamine-chondroitin and mineral supplements, just make bone broth and other nutritive foods a part of your regular diet.<br /> <br /> Further, homemade bone broths are often rich in gelatin. Gelatin is an inexpensive source of supplementary protein. Gelatin also shows promise in the fight against degenerative joint disease. It helps to support the connective tissue in your body and also helps the fingernails and hair to grow well and strong.<br /> <br /> To start, we now carry Pacific brand Organic Bone Broth &ndash; Chicken. If that is as popular as we believe, more varieties will be added. Please give these new items a try and tell us what you think.</p>
<p>&nbsp;</p>
<p>Thanks, and I'll see you in the soup aisle.</p>
<p>Dave</p>2017-09-19T16:06:40-05:00Blog:452http://priscosfamilymarket.com/a-closer-look-at-yogurtA closer look at yogurt<p><img style="float: right;" src="/content/images/uploaded/blog/2017/september/yogurt.jpg" alt="" width="250" height="250" />Yogurt has always been a popular snack here in the United States, but the past decade or so has seen a rapid expansion in the varieties (or styles) of yogurt being sold. We now have Icelandic and Greek style yogurts available alongside traditional yogurt, in addition to yogurt drinks like kefir, which offer people the many benefits of yogurt without the need of a spoon.</p>
<p>While variations on yogurt exist (and we will discuss those differences later), all yogurt varieties are made in roughly the same way. The only initial difference is in the type of bacteria used in the fermentation process. There are two varieties, thermophilic (warm loving) bacteria and mesophilic (cool loving). The thermophilic bacteria cultures at 110 degrees F, while the mesophilic variety cultures at about 70-77 degrees F. Both work in the same way: The bacteria consume the lactose in milk and converts that lactose to lactic acid, which is what gives yogurt its tangy flavor. The lactic acid also lowers the pH of the milk -- allowing it to be stored for longer periods -- and changes the protein structure, resulting in its yogurt's thickened texture.</p>
<p lang="zxx"><span style="text-decoration: underline;">Greek Yogurt VS. Regular Yogurt</span></p>
<p lang="zxx">The only significant difference between standard yogurt and Greek lies in the straining process. To make Greek yogurt, regular yogurt is strained extensively to remove more of the liquid whey and lactose to create a thicker texture. Aside from the mouth-feel, Greek yogurt boasts substantial nutritional differences from regular yogurt as well: It contains twice the protein and half the sodium and carbohydrates, which is great, but it also has three times the saturated fat...not so good.</p>
<p lang="zxx"><span style="text-decoration: underline;">Icelandic Yogurt</span></p>
<p lang="zxx">Also known as skyr, this style of yogurt is essentially a step up from Greek as far as processing. The straining process is a bit more thorough, with even more whey being extracted. The result is a much more less tart and more dense yogurt &ndash; one that will practically stick to your spoon like batter. Tradtionally, skyr is made with nonfat yogurt, while Greek yogurt is typically derived from full-fat varieties (although in the American market, non- or low-fat varieties are also popular).</p>
<p lang="zxx"><span style="text-decoration: underline;">So, what about kefir?</span></p>
<p lang="zxx">Kefir has a tart and refreshing flavor similar to yogurt and the culturing process is similar, but it contains beneficialyeast as well as the probiotics (friendly bacteria) found in yogurt. Kefir can be made from any type of milk, but cow and goat's milk varieties are the most common.</p>
<p lang="zxx">Kefir is made from gelatinous white or yellow particles called "grains." This makes kefir unique, as no other milk culture forms grains. These grains contain the bacteria/yeast mixture clumped together with casein (milk proteins) and complex sugars. They look like pieces of coral or small clumps of cauliflower and range from the size of a grain of wheat to that of a hazelnut. The grains ferment the milk, incorporating their friendly organisms to create the cultured product. The grains are then removed with a strainer before consumption of the kefir. -- kefir.net</p>
<p lang="zxx"><span style="text-decoration: underline;">Health benefits of yogurt and yogurt products</span></p>
<p lang="zxx"><strong>Yogurt can aid in digestion</strong> - Yogurt is made by bacterial fermentation of milk, a process that may boost digestive health because it produces the same good bacteria found in the gut. These useful bacteria are referred to as probiotics and, in additional to assisting with regular digestion, are known to help reduce the symptoms of irritable bowel and relieve abdominal pain and gas.</p>
<p lang="zxx"><strong>Yogurt can help boost your immunity</strong> - According to some studies, the probiotics in yogurt can help enhance immunity, possibly by producing more infection-fighting white blood cells.</p>
<p lang="zxx"><strong>Yogurt can help with blood pressure</strong> - Yogurt is rich in potassium, which is known to help lower blood pressure. It is also critical for enabling the heart to beat properly.</p>
<p lang="zxx"><strong>Yogurt contains lots of vitamins and minerals</strong> &ndash; One serving of yogurt contains fair to high amounts of potassium, phosphorus, vitamin B5, zinc and riboflavin. It is also rich in B12, which is necessary for maintaining red blood cells, and aids in nervous system function.</p>2017-09-09T16:02:20-05:00Blog:451http://priscosfamilymarket.com/local-family-is-here-to-help-all-their-neighbors-really-cleanupLocal family is here to help all their neighbors really cleanup!<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/august/andy.jpg" alt="" width="250" height="241" />If you know us at all, you know that Prisco&rsquo;s is hard core local and we believe in fiercely supporting community artisans and manufactures by providing shelf space and other support for their goods in our store. One such company that we haven&rsquo;t mentioned for a while is Aroma Roots. Maria Skokan and her family have a super product line of all-natural bath and skin care products as well as a number of environmentally friendly cleaning products.</p>
<p>Aroma Roots is an all-natural handmade soap company that works with an ancient artisan recipe using a cold-process method and only the finest organic herbs and essential oils. Their soap is hand-cut and every bar is individually wrapped, making each one special. In essence, Aroma Roots was created by the Skokan family for your family.</p>
<p>Each soap is hand crafted and does not contain animal fats such as lard or tallow, synthetic dyes, formaldehyde or paraben preservatives, lathering agents, or hardeners. Their hypo-allergenic cleansing bars are 100% vegetable-based, containing the purest Olive, Coconut, Shea butter, Sunflower and Palm oils, to name a few, enriched with plant botanicals, milks, clays, spices, and essential oils.</p>
<p>To ensure freshness, they are hand-crafted in small batches, hand cut and allowed to cure to produce a hard, long-lasting bar. Finally, each cleansing bar is individually wrapped to prevent the loss of precious aroma and moisturizing properties.</p>
<p>We strongly encourage you to try Aroma Roots bath bars and other bath and skin care products. This week, purchase $10 or more worth of any Aroma Roots locally made items and we will take<strong> $3 off</strong> the total purchase automatically at the register. Enjoy these great products, and enjoy the knowledge that you are helping support a great Aurora Family as well.</p>
<p>&nbsp;</p>
<p>Meet you in the Soap Aisle.</p>
<p>Andy</p>2017-09-09T15:57:40-05:00Blog:450http://priscosfamilymarket.com/chicago-bears-tied-for-top-spot-in-the-central-division-of-the-nflChicago Bears tied for top spot in the Central Division of the NFL!<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/august/andy.jpg" alt="" width="250" height="241" />For all you Bears fans, I wanted to get that one out there while I still could. As with any new season, hope springs eternal and while few if any of us are making plans for a Super Bowl trip this season, we certainly look forward to better things in 2017.</p>
<p>With the Labor Day holiday behind us, things are definitely beginning to change here at the store, as it does each year this time as the kids are now back in school and our eating habits are shifting to reflect the changes in weather. Burgers and brats are being phased out and&nbsp;replaced by chili, meatloaf and pot roasts in the meat department.</p>
<p>While the air temperatures are still quite pleasant, a Friday evening high school football game is a great way to enjoy the time with friends and neighbors. Another favorite pastime is a visit to your college Alma Mater for a football game on a sunny Saturday afternoon...</p>
<p>Of course, more than half the fun of any event with friends is the sharing of food and spirits. To that end, we put together a number of items in our ad this week that you will want to check out to help in your tailgate party planning. Leading off, we are featuring our foot-long sub sandwiches at 20% off -- just $7.99 each. To go with the sandwiches, Mom, Bridget and Jacquie have created several new party bowls, all of which are ideal for tailgating: We've got boneless chicken wings, mini arancini, Southwest egg rolls, jalapeno poppers, &amp; mini bagel dogs. Also in the deli, we have our new Fried Chicken Dinners including 8 pieces of chicken, mashed potatoes and corn. Top off your lunch with our fresh apple cider or pumpkin donuts and some Affy Taffy caramel apples.</p>
<p>Tailgate party or not, you craft beer lovers won&rsquo;t want to miss our special Craft Beer Sale. Buy any 2 craft beer 12 packs and you will save $5 at the register automatically. Sorry, the sale does not include and macro breweries, but all of the micro-brewery brands like Goose Island, Revolution, Lagunitas and Two Brothers qualify. While you are in, be certain to check out our Oktoberfest collection as most of this year&rsquo;s items are now in full supply.</p>
<p>In closing, let me show my true colors&hellip;</p>
<p><strong>Go Aurora West Blackhawks!</strong></p>
<p><strong>Go NIU Huskies! </strong></p>
<p><strong>Go Chicago Bears!</strong></p>
<p>&nbsp;</p>
<p>See you in the store,</p>
<p>Andy</p>2017-09-05T15:34:57-05:00Blog:449http://priscosfamilymarket.com/have-you-tried-tamariHave You Tried Tamari?<p><img style="float: right; padding-left: 20px;" src="/content/images/uploaded/blog/2017/september/tamari.jpg" alt="" width="250" height="255" />Perhaps the real question should be, have you heard of <strong>tamari</strong>? It&rsquo;s an Asian cooking sauce very similar in taste and appearance to the widely known and used soy sauce. Actually, both sauces have a great deal in common, but it&rsquo;s the differences that make tamari of interest to people who may enjoy Asian cooking but have an issue with some of the properties of soy sauce.</p>
<p>Tamari is traditionally tied to the Japanese (vs. the more common Chinese soy sauce). It is a thicker, less salty, fermented soy sauce that contains less wheat. Actually, many tamari sauces are produced with no wheat at all, making them gluten-free. It can be used in Asian and non-Asian cooking to add a full, savory, umami flavor to your dishes.</p>
<p><strong>So, what makes it different from Chinese soy sauce?</strong></p>
<p>While regular soy sauce and tamari are both derived from fermented soybeans, the process in which it is made and the byproduct is much different. Regular soy sauce is essentially made by cooking soybeans with roasted wheat and other grains and adding it to a salty brine to brew. It is then allowed to sit for a period of time to ferment. This mixture is then pressed to extract the dark, brown liquid.</p>
<p>Tamari on the other hand, is made a bit differently. It is known to be the liquid byproduct that forms when making miso paste &ndash; like the liquid sweat that forms on cheese (unlike the pressed version in regular soy sauce). Tamari contains much less salt than traditional soy sauce because it&rsquo;s not created in a salty brine. When the soybeans are cooked down to ferment, little or no wheat is added to the mixture, which makes it a great alternative for those that have a gluten intolerance.</p>
<p>Tamari&rsquo;s rich flavor comes from an abundance of amino acids derived from soy protein. Aside from being low in salt content and containing little or no gluten, tamari also aids in the digestion of fruits and vegetables, is&nbsp;rich in several minerals, and is a good source of vitamin B3, protein, manganese, and tryptophan. Tamari&rsquo;s excellent cooking qualities make it a seasoning appreciated by both ethnic and natural foods consumers. Here are a few tips to bring a little bit of flavor to your entrees using tamari:</p>
<ul>
<li><span style="text-decoration: underline;">Salt substitute</span>: Use tamari in place of salt whenever the recipe calls for it. Tamari&rsquo;s low sodium count makes it possible to reduce your intake by around 30% without having to compromise flavor.</li>
<li><span style="text-decoration: underline;">Dressing &amp; Dip</span>: Tamari&rsquo;s thickness makes it a great dipping sauce for croutons and spring rolls, and as a dressing for salads and soba noodles.</li>
<li><span style="text-decoration: underline;">Cooking Oil</span>: Even when cooked or microwaved, tamari maintains its blissful aroma. Bland foods like shittake mushrooms and tofu are enhanced when simmered in a seasoned liquid, and tamari is the preferred seasoning for the long-simmering process.</li>
<li><span style="text-decoration: underline;">Use tamari to deepen flavors</span> in sauces and soups, including those that are curry- and tomato-based.</li>
<li><span style="text-decoration: underline;">Mix it with cream cheese</span> and toasted sesame seeds for a spread.</li>
</ul>
<p>&nbsp;</p>2017-09-05T15:21:03-05:00Blog:448http://priscosfamilymarket.com/flaxseed-and-quinoa-two-healthy-additions-to-any-dietFlaxseed and Quinoa, Two Healthy Additions to Any Diet<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/august/quinoa.jpg" alt="" width="250" height="242" />As people become more and more conscious of their food choices, we are finding that many obscure and previously difficult to find food items are becoming more and more commonplace. For example, up until a handful of years ago, not many people had even heard of quinoa, let alone known of its many health benefits. The same is true for flaxseed meal, which is also experiencing a surge in popularity due to its nutritional properties -- especially its usefulness as a low-carb fiber source in many weight-loss diets.</p>
<p><span style="text-decoration: underline;">Some nutritional information</span></p>
<p>What's so special about <strong>quinoa</strong>? Quinoa's reputation as the epitome of natural health foods is well deserved. It's gluten-free, packed with protein, and contains all nine of the essential amino acids required by the human body for proper function. It's also high in fiber, B-vitamins, potassium and calcium, and vitamin E. A cup of quinoa contains 220 calories, 39 grams of carbs and only 4 grams of fat.</p>
<p><strong>How is quinoa used</strong>? Quinoa is a versatile grain and can be used in a variety of ways. It can be consumed on its own (cooked, of course), or as part of a recipe. Most folks use it in a similar manner to rice or bulgar wheat; you can try mixing your favorite seasonings with cooked quinoa and using it as a stuffing. It also makes for a fantastic and filling salad, such as this <a href="/recipes/6252">Quinoa Tabbouleh</a>&nbsp;or <a href="/recipes/20945">Tuscan Quinoa Salad</a>.</p>
<p><strong>Flaxseed</strong> (sometimes referred to as "linseed"), is a real powerhouse of a food. It's been shown to improve digestion, lower cholesteroal, help maintain hormone balance, and promote weight loss. Flaxseeds are also the richest plant-based source of omega-3 fatty acids available, making it perfect for vegans and strict vegetarians who may have difficulty finding a source elsewhere. Flax is also high in fiber but low in carbohydrates, making it a filling option for folks on a diet. And, like quinoa, flaxseeds contain complete proteins, which means they have notable amounts of all nine essential amino acids. Two tablespoons of flaxseed meal contains 60 calories, 4 grams of carbs and 5 grams of healthy fats.</p>
<p><strong>How is flaxseed used</strong>? Flaxseeds are most commonly used ground, as they are not easily digestable whole. Flaxseed meal can be integrated without issue into most recipes that use batters or doughs. You can expect to see flaxseed meal as an ingredient in many baking recipes (cookies and muffins especially), but you can also stir a tablespoon or two into yogurt, oatmeal, or your next smoothie for a little added fiber and protein. Interested? Try this recipe for <a href="/recipes/21221">Apple and Carrot Muffins</a>&nbsp;or this one for <a href="/recipes/21220">Blueberry Pancakes</a>. We also have a <a href="/recipes/20875">recipe for the kale lovers</a>&nbsp;out there.</p>
<p>&nbsp;</p>2017-08-29T23:45:19-05:00Blog:447http://priscosfamilymarket.com/its-hard-to-celebrate-when-so-many-are-sufferingIt’s Hard To Celebrate When So Many Are Suffering<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/august/andy.jpg" alt="" width="250" height="241" />This weekend marks what most of us consider the end of Summer and it is traditionally celebrated with a three-day holiday weekend. This year it will be a bit hard to celebrate when so many of our neighbors to the south are suffering so much loss and discomfort brought on by the fury of hurricane Harvey.</p>
<p>As the storm starts to finally wind down the rescue efforts should also begin to abate, but as we all know that is when the real work begins. Tens of thousands of families have been displaced by the disaster and it looks like it may be a very long clean up and recovery process.</p>
<p>In most cases, those of us here in the Midwest can do little more than empathize with the folks suffering. We can, however, send along our prayers and emotional support, and, of course, we can send down donations of food, clothing and money to help feed and sustain those who are presently homeless.</p>
<p>If you are wondering how to best do this, we suggest that you be certain that nothing you donate goes to waste or falls into the hands of unscrupulous scam artists who always climb out of the ruins at a time like this. You can start by contacting your own church as most local churches are already in the process of mobilizing donations to get them where they are needed the most. If you're looking for a local charity to support in the wake of Hurricane Harvey, you might consider Houston Food Bank, Food Bank of Corpus Christi, Houston Humane Society, Houston SPCA, or San Antonio Humane Society. These highly-rated organizations are located in the most-affected areas and are providing support to individuals and animals.</p>
<p>To reach any of these organizations, simply visit <strong><a href="http://www.charitynavigator.org">Charity Navigator</a></strong>&nbsp;where you can make a donation online 24/07. Using Charity Navigator is also an excellent way to avoid scams or less than stand-up charities who siphon too much of your donations into administrative fees and high salaries. You can get further advice on avoiding fraudsters by checking out tips from the <strong><a href="https://www.consumer.ftc.gov/articles/0074-giving-charity#Checklist">Federal Trade Commission</a></strong>.</p>
<p>Thank for thinking about our neighbors on the Gulf Coast and please do enjoy your Labor Day Weekend.</p>
<p>&nbsp;</p>
<p>Andy</p>2017-08-29T23:38:14-05:00Blog:446http://priscosfamilymarket.com/why-settle-for-ham-when-you-can-enjoy-prosciuttoWhy settle for ham when you can enjoy prosciutto?<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/august/prosc.jpg" alt="" width="250" height="246" />Sadly, not everyone has experienced all of the special foods that Italian cuisine has to offer. While most folks could tell you what lasagna is and are no doubt familiar with olive oil when it comes to meal preparation, not everyone is familiar with one of Italy's other top exports, prosciutto. Found in delis like Prisco&rsquo;s, prosciutto is a variety of uncooked, dry-cured meat &ndash; specifically ham.</p>
<p>While there are many regional varieties, in general prosciutto has a mild flavor with a fair amount of saltiness due to the curing process. It is typically sliced extremely thin and served either alone or as part of a larger appetizer, side dish or entree... It's not uncommon for prosciutto to be paired with softer cheeses such as fresh mozzarella, and it goes exceptionally well with sweeter foods like dates or even melon, which helps accentuate its savoriness. One of the most popular uses for prosciutto is as a wrapping for vegetables like asparagus, and it makes for an excellent pizza or sandwich topping as well. It should also be noted that the rind or butt ends of prosciutto can be diced and incorporated into soups and stews for added flavor.</p>
<p><span style="text-decoration: underline;"><strong>Prosciutto Recipes</strong></span></p>
<p><strong><em>Appetizers</em></strong></p>
<p><a href="/recipes/20700">Prosciutto Flowers</a></p>
<p><a href="/recipes/10922">Melon and Prosciutto</a></p>
<p><a href="/recipes/20701">Roast Shrimp with Prosciutto</a></p>
<p><a href="/recipes/20959">Kiwi Fruit and Prosciutto Crostini</a></p>
<p><strong><em>Main Course</em></strong></p>
<p><a href="/recipes/10389">Fettuccine a la Prosciutto</a></p>
<p><a href="/recipes/5750">Peppered Capellini with Prosciutto</a></p>
<p><a href="/recipes/10863">Pizza with White Beans, Prosciutto, and Rosemary</a></p>
<p><a href="/recipes/5759">Cream of Potato Soup with Prosciutto and Sour Cream</a></p>
<p><strong><em>&nbsp;</em></strong></p>2017-08-22T18:31:38-05:00Blog:445http://priscosfamilymarket.com/a-few-words-about-our-special-cheesesA Few Words About Our Special Cheeses<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/august/bridget.jpg" alt="" width="250" height="250" />About two years ago we made a commitment to re-launch efforts to carry and promote a wide selection of specialty cheeses. This was not a task to be taken lightly because it&rsquo;s not something many of our customers were familiar with at the time. That being the case, these cheese items were at the forefront of our minds when it came to purchasing groceries, and the fact that most of these cheeses were made in very small batches and were often imported meant much higher prices per pound versus their basic American-made counterparts. At the time the decision was made to move forward with the project, I was pleased that my mom and uncle Rob put the project in my hands and let me become Prisco&rsquo;s Cheese Monger.</p>
<p>Since our launch I&lsquo;ve enjoyed learning about, tasting and buying hundreds of different cheese varieties that I&rsquo;d never before experienced. Cheese, like many other perishable products, has its own seasonal changes and this means that nothing in the cheese case remains static for very long. Soon we will see introduce sales of two of our most popular varieties, Brie andCamembert.&nbsp;Brie is something you can expect to find on any holiday cheese tray for Thanksgiving, Christmas or New Years, but for real Brie enthusiasts the cooler days of fall really kick off the brie season. Camembert is another soft cow&rsquo;s milk, French cheese. When ripe it has a pungent, strongly flavored inside and, like Brie, becomes increasingly runny as it ages.</p>
<p>Meanwhile, for those of you who enjoy an excellent shredded cheese with your pasta, this week we are featuring one of the world&rsquo;s most reknown Parmigiano-Reggiano cheeses, <strong>Export Malandrone 1477</strong>.</p>
<p>Let me close by giving you a fun idea for this upcoming weekend... Why not plan a day trip to Illinois Amish country and visit Arthur, IL, located in East Central Illinois, about 2 1/2 hours south of Aurora. No, you will not find an extensive collection of exotic varieties of rare cheese form around the world in Arthur, but if you like cheese and good clean country living it&rsquo;s certain to be a hit with you and your kids. The town will be celebrating the 45th anniversary of the Arthur Cheese Festival. There will be plenty of family fun for the whole weekend. Enjoy the festival atmosphere throughout Arthur. Eat a corn dog, sample the free cheese, take in a tractor pull, watch a parade, listen to some music, visit an Amish farm shop, shop the sales in town... just enjoy yourself!&nbsp;</p>
<p>Enjoy this Labor Day holiday weekend.</p>
<p>&nbsp;</p>
<p>Bridget</p>2017-08-22T18:22:12-05:00Blog:444http://priscosfamilymarket.com/low-carb-cauliflower-a-healthy-food-substituteLow-Carb Cauliflower – A healthy food substitute<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/august/cauli.jpg" alt="" width="250" height="251" />This week, we wanted to place the produce spotlight firmly over one of our favorite vegetables, cauliflower. This may seem like an odd choice, but if you are a foodie or simply keen on cooking, you've probably already come across a number of articles and other media featuring this under-appreciated vegetable. It's become popular as a low-carbohydrate substitute in many recipes, replacing common ingredients such as flour in certain dough recipes (ex., gluten-free pizza crusts), or as an alternative to starch- and carb-laden dishes like mashed potatoes.</p>
<h5><span style="text-decoration: underline;">A little about cauliflower</span></h5>
<p>While there are many different cultivars of white cauliflower, they are all marketed under the same name. In addition to the white varieties we're all well aquainted with, cauliflower also comes in other shades, including orange, green, and purple. Such varieties include the "broccoflower", a genetic cross which combines the physical features of cauliflower with the chlorophyll of broccoli, while mostly maintaining the cauliflower's unique flavor. With heads ranging from yellow-green to lime-green, broccoflower has a slightly sweeter taste than conventional cauliflower.</p>
<h5 lang="zxx"><span style="text-decoration: underline;">Selecting and storing a head of cauliflower</span></h5>
<p lang="zxx">When choosing a cauliflower, look for a clean, white head with tight bud clusters &ndash; you'll want to avoid cauliflower whose florets are starting to separate or sag. The head of the cauliflower should be surrounded by thick green leaves, leaving the florets better protected and ensuring freshness over a longer period. Spotted or dull-colored cauliflower, of course, should be avoided if possible.</p>
<p lang="zxx">Cauliflower will keep forup to five daysif stored in a perforated plastic bag or in an open dry container in the refrigerator, but is best eaten as soon as possible. Never seal your cauliflower in a plastic bag or other closed container and always keep the head stem-side up to prevent moisture form collecting on it during storage, which can accelerate rot.</p>
<h5 lang="zxx"><span style="text-decoration: underline;">Cauliflower recipes</span></h5>
<p lang="zxx">So, how to prepare your cauliflower? As mentioned previously, you have plenty off options when it comes to cooking this incredible vegetable. There are a number of substitution options for more complex recipes, and cauliflower can serve as a standalone ingredient for simple sidedishes in place of other, more conventional veggies. Consider the following examples...</p>
<p lang="zxx"><em><strong>Cauliflower Rice</strong></em></p>
<p lang="zxx">Instead of the usual white rice, substitute cauliflower in your favorite recipes. Just pulse the florets in a food processor or grate them on a box grater (via medium-sized holes) until you have small, rice-sized pellets. Once you have your "rice", just saute in a skillet over medium heat in olive oil; cover and allow the heat to steam the cauliflower until desired tenderness. You can then season your "rice" as you see fit. - Cauliflower rice can be used in any dish that calls for white rice, including sushi.</p>
<p lang="zxx"><em><strong>Cauliflower in place of potatoes</strong></em></p>
<p lang="zxx">This applies to both mashed varieties and chopped. Instead of diced potatoes in your corned beef or breakfast-style hash, try cauliflower. It cooks up roughly the same without any additional fuss, and really provides the texture you'd expect from a good hash. The cauliflower does an excellent job of soaking up the other flavors, whether you are cooking with bacon or meat or simply spices, and is an excellent base for highly seasoned dishes.</p>
<p lang="zxx">Cauliflower also makes for a fantastic mashed potato substitute. If you are trying to shave off calories and carbs, serve up mashed cauliflower at your next meal. It's easy to prepare: Just steam the cauliflower for about 14 minutes then place in a food processor. Add some cream or buttermilk, some butter, salt and pepper, and garlic if desired. Pulse until desired consistency and serve.</p>
<p lang="zxx">Basically, the sky's the limit when it comes to subbing cauliflower for potatoes. Shredded or diced cauliflower works splendidly in other potato-heavy dishes...Cauliflower Tots and Cauliflower Pancakes (fritters) are also fantastic. Just use your imagination!</p>
<p lang="zxx"><em><strong>Cauliflower pizza crusts</strong></em></p>
<p lang="zxx">One of the most talked about uses for cauliflower these days is as an ingredient in low-carb and gluten-free pizza crust. Preparation is a bit more involved than making mashed cauliflower, but you're using many of the same utensils. Pulse the cauliflower florets in a food processor until you have a powder &ndash; this is your flour alternative. For the specifics on preparing your cauliflower crust, see below.</p>
<p lang="zxx">Recipe courtesy of foodnetwork.com:</p>
<p lang="zxx" style="padding-left: 30px;"><strong>Ingredients</strong></p>
<p lang="zxx" style="padding-left: 30px;">1 medium head cauliflower, cut into florets</p>
<p lang="zxx" style="padding-left: 30px;">1/4 cup grated Parmesan</p>
<p lang="zxx" style="padding-left: 30px;">1 teaspoon Italian seasoning</p>
<p lang="zxx" style="padding-left: 30px;">1/4 teaspoon kosher salt</p>
<p lang="zxx" style="padding-left: 30px;">1 large egg</p>
<p lang="zxx" style="padding-left: 30px;">2 cups freshly grated mozzarella</p>
<p lang="zxx" style="padding-left: 30px;">1/4 cup Pizza Sauce</p>
<p lang="zxx" style="padding-left: 30px;"><strong>Directions</strong></p>
<p lang="zxx" style="padding-left: 30px;">Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.</p>
<p lang="zxx" style="padding-left: 30px;">Pulse the cauliflower florets in a food processor to a fine snowy powder (you should have about 2 1/2 cups). Transfer the processed cauliflower to a microwave-safe bowl and cover. Microwave until soft, 4 to 6 minutes. Transfer to a clean, dry kitchen towel and allow to cool.</p>
<p lang="zxx" style="padding-left: 30px;">When cool enough to handle, wrap the cauliflower in the towel and wring out as much moisture as possible, transferring to a second towel if necessary. In a large bowl, stir together the cauliflower, Parmesan, Italian seasoning, salt, egg and 1 cup of the mozzarella until well combined. Transfer to the prepared baking sheet and press into a 10-inch round. Bake until golden, 10 to 15 minutes.</p>
<p lang="zxx" style="padding-left: 30px;">Remove the crust from the oven and top with the pizza sauce and remaining 1 cup mozzarella. Bake until the cheese is melted and bubbly, 10 minutes more.</p>
<p lang="zxx"><em><strong>Cauliflower in place of pasta in some dishes</strong></em></p>
<p lang="zxx">Everyone loves macaroni and cheese, right? Well, even if you don't personally, surely you know someone who does. Cauliflower makes it possible for folks who love their mac to continue enjoying it, albeit modified. Just substitute small, bite-sized cauliflower pieces for the macaroni: Cook the cauliflower in boiling water for about five minutes; you're going for a more al dente texture, crisp-tender. Drain well and pat dry, then transfer to a baking dish. Pour your preferred cheese sauce over your "mac" and cook until browned on top and bubbly, about 15 minutes. Serve.</p>
<p lang="zxx"><em><strong>Cauliflower in cookies</strong></em></p>
<p lang="zxx">This may not seem very appetizing, but it turns out that powdered/processed cauliflower can make a pretty good substitute for regular flour in cookies. For a tasty treat, try this recipe courtesy of thesmartcookieblog.com:</p>
<p lang="zxx" style="padding-left: 30px;"><span style="text-decoration: underline;">Flourless Oatmeal Cookies</span></p>
<p lang="zxx" style="padding-left: 30px;"><strong>Ingredients</strong></p>
<p lang="zxx" style="padding-left: 30px;">1 cup frozen cauliflower, thawed</p>
<p lang="zxx" style="padding-left: 30px;">1/2 cup cottage cheese (I used 1%)</p>
<p lang="zxx" style="padding-left: 30px;">1 tsp cinnamon</p>
<p lang="zxx" style="padding-left: 30px;">1/2 tsp ground ginger</p>
<p lang="zxx" style="padding-left: 30px;">2 tbsp milk</p>
<p lang="zxx" style="padding-left: 30px;">1 tbsp maple syrup</p>
<p lang="zxx" style="padding-left: 30px;">1 tbsp honey</p>
<p lang="zxx" style="padding-left: 30px;">2 prunes, soaked in water for a couple minutes (the longer they soak, the better)</p>
<p lang="zxx" style="padding-left: 30px;">2 cups rolled oats</p>
<p lang="zxx" style="padding-left: 30px;">1/2 tsp baking powder</p>
<p lang="zxx" style="padding-left: 30px;">1/4 tsp baking soda</p>
<p lang="zxx" style="padding-left: 30px;">pinch salt</p>
<p lang="zxx" style="padding-left: 30px;">1 tbsp brown sugar</p>
<p lang="zxx" style="padding-left: 30px;">1/4 cup dried cranberries</p>
<p lang="zxx" style="padding-left: 30px;">1/4 cup raisins</p>
<p lang="zxx" style="padding-left: 30px;"><strong>Directions</strong></p>
<p lang="zxx" style="padding-left: 30px;">Preheat oven to 350F. Combine cauliflower, cottage cheese, cinnamon, ginger, milk, maple syrup, honey, and prunes in food processor. Process until smooth. In a large bowl, mix together oats, baking powder, baking soda, salt, and brown sugar. Pour the mixture from the food processor into the bowl with oats. Mix to combine. Fold in cranberries and raisins. Form dough into cookies and place on greased baking sheet. Bake in preheated oven for 12 minutes. Let cool before removing from baking sheet and serving.</p>
<p lang="zxx" style="padding-left: 30px;">&nbsp;</p>2017-08-15T15:40:21-05:00Blog:443http://priscosfamilymarket.com/enjoy-the-last-of-summerEnjoy the last of Summer<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/august/andy.jpg" alt="" width="250" height="241" />I&rsquo;m pretty sure I&rsquo;m still a kid at heart. Just as when I was in grade school and then high school, I really hate to see the days begin to grow shorter and the stores putting out all their Back-to-School flyers. While it's merely bothersome now, back then I was in no hurry to see the laid back, happy days of summer be replaced by the hassle of 6:00 am alarm clocks, the need to have a set bedtime once more, and the drudge of homework. Even the thought sent bad vibes up my spine. I went to school all day and then once I got home I had to do <em>WORK</em>.</p>
<p>Well as they say, the clock just keeps on ticking and kids all over Aurora, all over Kane county, all over Illinois, all over America -- oh heck, <em>all over the world --</em> must go back to school.</p>
<p>What&rsquo;s more, I now realize that summer break doesn&rsquo;t just end for kids each August, but all the teachers and staff have to head back to school for work as well. My wife, Sarah, is a teacher and she has been preparing for her new classes... and I&rsquo;ve got to admit, if I were in her class I&rsquo;d be looking forward to some fun in addition to the work because Sarah does a good job of making learning enjoyable.</p>
<p>As the seasons change out in the store, some of our routines begin to change as well as we work on clearing out the summer items and replace them with school fixings. Soon the meat department will begin featuring less burgers and brats and more roasts and tummy-filling, cooler weather options. The Deli will boast fewer salads and warm weather drinks and desserts and start offering seasonal fall favorites like Bridget&rsquo;s pumpkin cake and homemade cupcakes.</p>
<p>Another department that goes through a huge seasonal changeover this time of year is our adult beverage department. Last week and again this week, Justin is having a seasonal shelf clearing sale on wines. It&rsquo;s really a great offer, so if you like wine, now is a great time to take advantage of the sale and stock up.</p>
<p>&nbsp;</p>
<h3 align="center"><strong>End of Summer Wine Sale</strong></h3>
<p align="center">Buy any combination of four 750-ml. bottles of wine, mix or match, on sale or at regular retail, and automatically receive an additional 10% discount on EVERY bottle at the checkout register.</p>
<p align="center">No need to remind the cashier, it happens automatically. Enjoy the EXTRA 10% discount!</p>
<p>&nbsp;</p>
<p>- Andy</p>2017-08-15T15:28:52-05:00Blog:442http://priscosfamilymarket.com/fun-to-make-after-school-snacks-banana-sushi-and-banana-rollupsFun to make after school snacks – Banana Sushi and Banana Rollups.<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/august/bsushi.jpg" alt="" width="250" height="241" />It&rsquo;s back-to-school time and that means lots of changes in daily habits; and often, some unwanted stress for parents and kids alike. Here are two fun ways to give the kids an after school snack that they will look forward to and can also have fun making themselves with just a little adult supervision.<br /><br /><strong><a href="/recipes/21223">Banana Sushi</a></strong><br /><br />Serves 1 Prep Time: 10 mins Total Time: 10 mins<br /><br /><span style="text-decoration: underline;">Ingredients</span><br /><br />&bull; 1 medium banana<br /><br />&bull; 1 tablespoon nut butter (any kind will work!)<br /><br />&bull; optional toppings: chopped nuts, chia seeds, shredded coconut<br /><br /><span style="text-decoration: underline;">Instructions</span><br /><br />Peel banana and then spread on 1 tablespoon of nut butter. Sprinkle on optional toppings and press them lightly into the nut butter to ensure they will stick. Using a sharp knife, evenly slice banana into &ldquo;sushi&rdquo; pieces. Enjoy right away or transfer onto a baking sheet and freeze for later!<br />&nbsp;<br /><br /><strong><a href="/recipes/21224">Banana Roll-Ups</a></strong><br /><br />Serves 4 Prep Time: 10 mins&nbsp; Total Time: 10 minutes<br /><br /><span style="text-decoration: underline;">Ingredients</span><br /><br />&bull; 2 (7 to 8-inch) soft flour tortillas<br /><br />&bull; 3 tablespoons peanut butter<br /><br />&bull; 2 tablespoons hot fudge ice cream topping or Nutella<br /><br />&bull; 2 bananas<br /><br />&bull; 2 teaspoons toasted wheat germ<br /><br /><span style="text-decoration: underline;">Instructions</span><br /><br />Spread tortillas with peanut butter. Spread chocolate topping carefully over peanut butter. Place banana in center of each tortilla. (If bananas are very curved, make 2 cuts at intervals on inside edge to make them lay straight.) Sprinkle each with wheat germ. Roll up tortillas. Cut each in half diagonally.</p>
<p>&nbsp;</p>2017-08-08T21:30:15-05:00Blog:441http://priscosfamilymarket.com/weve-got-something-new-to-cluck-aboutWe’ve got something NEW to "cluck" about!<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/august/beth.jpg" alt="" width="250" height="257" />As most of you know, we have been cooking up rotisserie chickens daily for as far back as any of us cares to remember. Customers love them, and whenever we feature them as one of our Shopper&rsquo;s Choice Awards they sell out very quickly.</p>
<p>Well, I&rsquo;ve got some good news to announce: starting this week, we are upgrading the whole chickens that we roast every day. We have selected to use the Gold'n Plump&reg; Brand for several reasons, each one about the chickens and what does and does <em>not</em> go into them on the farm. You see,&nbsp;Gold'n Plump&reg; chickens are raised by people who know what&rsquo;s best for chickens. Family farmers, trained employees and local veterinarians who all share in the care of their chickens, making sure they&rsquo;re treated right.</p>
<p>As we all know, the quality of the food that we eat depends entirely upon the food that the plants or animals had to eat when being raised on the farm. The farmers who raise Gold&rsquo;n Plump&reg; chickens use a feed that the company mills itself using locally grown corn, soybean meal, vitamins, minerals and other natural ingredients. Their proprietary nutritious feed recipes are created with the help of a nutritionist, and are balanced to meet the changing dietary needs of growing chickens.</p>
<p>What&nbsp;Gold'n Plump&reg; chickens don&rsquo;t get is equally important. All their chickens are raised without antibiotics of any kind and carry the "No Antibiotics&ndash;Ever" attribute on each package. Another difference between&nbsp;Gold'n Plump&reg; all natural fresh chicken products and some competitive chicken brands is that Gold'n Plump&reg; does not contain any additives, including solutions. Therefore, they do not contain any allergens.</p>
<p>Finally, each&nbsp;Gold'n Plump&reg; whole chicken is a fixed weight product. You can be assured that every package weighs 3.5 pounds, so you know exactly what you&rsquo;re getting every time. So when you buy one of our golden brown, juicy hot, ready-to-eat rotisserie chickens at $6.99 ea., you are paying only $1.99 lb. for a fully prepared entr&eacute;e.</p>
<p>We hope you&rsquo;ll give our new rotisserie chickens a try, but please don&rsquo;t all do it at once or Andy will have to buy us a larger rotisserie.</p>
<p>Enjoy!</p>
<p>&nbsp;</p>
<p>Beth</p>2017-08-08T21:26:44-05:00Blog:440http://priscosfamilymarket.com/sensational-summer-blueberries-are-now-availableSensational summer blueberries are now available!<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/august/blueberries.jpg" alt="" width="250" height="247" />Summer is the best times to purchase blueberries. This amazing fruit is officially in its peek season and not only readily available, but in its prime in both texture and flavor. You'd be hard pressed to find blueberries bursting with this much sweetness any other time of year. Why are blueberries hard to beat? Here are a few reasons:</p>
<p><span style="text-decoration: underline;">Nutrition</span></p>
<p>Blueberries are considered a superfood. <strong>Superfoods</strong>, for those not familiar with the term, are foods (usually raw items, such as fruits and vegetables) that have been confirmed to be nutrient-rich and especially beneficial for the health and well-being of the consumer. Blueberries fall into this category because they are high in fiber and low in calories, and an excellent source of essential vitamins and minerals (such as K1, vitamin C and manganese) and antioxidants.</p>
<p>While blueberries are often eaten fresh, they make for an excellent ingredient in many baked goods, and are perfect in jams and jellies, and even juiced. They are also easy to store, lasting several days if refrigerated (be sure they are dry and free of mold before placing them in the fridge), or months if frozen.</p>
<p style="padding-left: 30px;"><em>Freezing blueberries:</em></p>
<p style="padding-left: 30px;">There is a specific process to this if you want to maximize consistency: First, spread your blueberries out on a rimmed baking sheet and let them firm up in the freezer for a couple hours. Afterward, transfer them into a resealable plastic bag and pop them back in the freezer. They should keep for a few months. Note: Because freezing can break down the cellular structure of the berries, you may wind up with a less plump texture. Because of this, your best bet is to use your (still delicious!) berries in baking recipes or smoothies once they are removed from the freezer.</p>
<p>Try some of these fabulous blueberry recipes</p>
<p>For fresh blueberries, try:</p>
<ul>
<li>
<p><a href="/recipes/2256">Blueberry Pancakes</a></p>
</li>
<li>
<p><a href="/recipes/10682">Watermelon Banana Split</a></p>
</li>
<li>
<p><a href="/recipes/6343">Fresh Fruit Salad</a>&nbsp;or <a href="/recipes/6353">Fruit Medley</a></p>
</li>
<li>
<p><a href="/recipes/11147">Orange Buttered Rum Sauce on Blueberries</a></p>
</li>
<li>
<p><a href="/recipes/3200">Cantaloupe and Blueberries with Vanilla Sauce</a></p>
</li>
<li>
<p><a href="/recipes/11249">Grilled Chicken Breasts with Blueberry Chutney Sauce</a></p>
</li>
</ul>
<p>If you have frozen berries:</p>
<ul>
<li>
<p><a href="/recipes/410">Blueberry Cobbler</a></p>
</li>
<li>
<p><a href="/recipes/21073">Mixed Berry Iced Tea</a></p>
</li>
<li>
<p><a href="/recipes/11115">Blackberry Gazpacho</a></p>
</li>
<li>
<p><a href="/recipes/7394">Baked Fruit a la Mode</a></p>
</li>
<li>
<p><a href="/recipes/20663">Blueberry Smoothies</a></p>
</li>
<li>
<p><a href="/recipes/10730">Blueberry-Apricot Shake</a></p>
</li>
<li>
<p><a href="/recipes/1586">Double Berry Crumble Cake</a></p>
</li>
</ul>
<p>&nbsp;</p>2017-08-01T22:50:17-05:00Blog:439http://priscosfamilymarket.com/sometimes-stepping-out-of-the-box-when-cooking-can-have-its-rewardsSometimes stepping out of the box when cooking can have its rewards<p><span style="font-size: 9pt;"><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/august/beth.jpg" alt="" width="250" height="257" /></span>Cooking is, of course, a learned skill. For most of us who do the cooking in our family, we learned the basics by helping our moms or grandmas, or perhaps our dads and grandpas. From there, we hone our skills from recipes we try and eventually most of us get brave enough to experiment with foods that aren&rsquo;t tied to a recipe. Yes, it can be a bit scary, but when successful the rewards of a delicious, self-created dish are really worthwhile.</p>
<p>For those of you with a spirit of adventure and willingness to try something other than the same old way we have always done it, here are a couple of ideas to experiment with.</p>
<ul>
<li>
<p><strong>Mix in a high-flavor ingredient</strong> - If you want folks to sit up and take notice of a dish, this is a great way to enhance the flavor of many somewhat bland foods like vegetables, rice or potatoes. Add just a small amount of what I&rsquo;d call a "strong flavor enhancer". Two that I like to incorporate are capers and bacon.</p>
<p>Think of capers as kernel-sized flavorizers with a hint of lemon. Their salty-briney taste makes them ideal in creamy dishes in which their tang helps cut richness. Being Italian, of course capers were a staple in our home as they added character and an acidic flavor to pasta sauce and classic dishes.</p>
<p>Bacon is another prime example of a flavorful ingredient. Cook up a couple of pieces and crumble onto salads or soups to give them a little bit of &ldquo;wow.&rdquo; Or chop and fry bacon, then add it to pasta and veggies for a delicious pasta carbonara. Bacon can make even green or baked beans extra tasty.</p>
</li>
<li>
<p><strong>Change up an old staple</strong> - Potatoes are such a staple in our country that we often take them for granted. &ldquo;How do you want your potatoes, baked, mashed or fried?&rdquo; Let&rsquo;s try something altogether different.</p>
<p>Start with a bunch of new potatoes. Once scrubbed, cook your potatoes in simmering water, but just for 15 minutes, until they're soft enough that, once they've cooled a bit, you can smash them slightly with the bottom of your fist or the back of a serving spoon. Toss them in a roasting pan with a coating of olive oil and salt; then roast at 400 degrees until the smashed edges of the potatoes begin to brown and crisp. Toss with minced garlic and whatever chopped herbs you'd like (mint, basil, rosemary, thyme); serve. You&rsquo;ll love the different taste of good old spuds.</p>
</li>
<li>
<p><strong>Turn Cauliflower into Steak</strong> - Cauliflower is a vegetable that has really come into its own recently with many people serving it mashed as a potato substitute or as a gluten-free pizza crust, and all kinds of other creative ideas. Here&rsquo;s one I picked up from an Oprah Winfrey blog:</p>
<p>First you sear it then bake it like you would a juicy ribeye steak. This makes the exterior crisp and the inside soft. It&rsquo;s simple to do, just cut the entire head of cauliflower into inch-thick slices, forming cauliflower "steaks". Season with salt and pepper and brown in a few tablespoons of vegetable oil until golden, about three minutes per side. Finish in a 350-degree oven, baking for 10 minutes or until tender. Easy to do and yet a whole new taste experience.</p>
</li>
</ul>
<p>Have some fun experimenting with cooking. The rewards and fun are well worth it.</p>
<p>&nbsp;</p>
<p>Beth</p>2017-08-01T22:42:18-05:00Blog:438http://priscosfamilymarket.com/have-you-heard-the-good-news-about-porkHave you heard the good news about pork?<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/july/andy.jpg" alt="" width="250" height="241" />Things in the world of pork have changed considerably in the past twenty years, and as often happens, the changes have gone pretty much unnoticed. I did a little research on the subject and to be honest, I was a bit surprised by what I learned. As you have noticed when shopping our store, we made the decision years ago to select one producer to source all of our fresh pork. We wanted a packer that would consistently meet the highest standards of freshness and quality, so we chose the Prairie Fresh&reg; All-Natural brand.</p>
<p>We have been very pleased with the consistent quality that they provide, and based on sales and the compliments we receive regularly, our customers feel the same. Well, let me share some interesting information I pulled from the American Pork Producers website.</p>
<p>Through changes in feeding and breeding techniques, pork producers have responded to consumer demand for leaner pork. Today&rsquo;s pork has 16% less fat and 27% less saturated fat as compared to 1991. Many cuts of pork are now as lean as skinless chicken. Roast Pork tenderloin meets the USDA protein guidelines for &ldquo;<strong>extra lean</strong>&rdquo; (<span style="text-decoration: underline;">less than</span> 5 g fat, 2 grams of saturated fat and 95 mg cholesterol). The following five cuts of pork meet the protein guidelines for &ldquo;<strong>lean</strong>&rdquo; (<span style="text-decoration: underline;">less than</span> 10 g fat, 4.5 g saturated fat and 95 mg cholesterol); broiled boneless top loin chop, roasted top loin roast, broiled center loin chops, pork sirloin roast, and broiled rib chops.</p>
<p>I&rsquo;ve told you about what pork doesn&rsquo;t have (bad fats), but on the flip side it does have some very essential body building nutrients needed for good health. Pork is an &ldquo;excellent&rdquo; source of thiamin, niacin, riboflavin, vitamin B-6, phosphorus and protein, and a &ldquo;good&rdquo; source of zinc. It&rsquo;s also naturally low in sodium and a &ldquo;good&rdquo; source of potassium &ndash; two nutrients that, when coupled, can help regulate blood pressure.</p>
<p>Now, here is something that really surprised me: <strong>Pork can help you lose weight</strong>. According to a study published in the February journal on Obesity, Purdue University researchers found that including protein from lean pork in your diet can help you lose weight while maintaining more lean tissue, including muscle. The study was done on female dieters. The dieters who tested with pork as their sole source of lean protein rated themselves more positively in terms of overall mood and feelings of pleasure during dieting compared to those who ate less protein. The women in the study followed either a high-protein diet or a normal-protein diet, but with the same number of calories. The women who ate more protein, with pork as their only source of meat, felt fuller longer after meals. The high-protein diet included 6 ounces, or two servings, of pork every day. It&rsquo;s easy to reach this goal by including lean cuts of pork like Canadian bacon with your eggs for breakfast, adding grilled or saut&eacute;ed pork chop strips to your salad at lunch, or roasting pork tenderloin for dinner.</p>
<p>I hope that I&lsquo;ve piqued your interest in pork; if so, timing is great because for the next two weeks we&rsquo;re having an <span style="text-decoration: underline;"><strong>all-out pork sale</strong></span> at Prisco&rsquo;s. So come on in, load up on savings, and I&rsquo;ll see you in the meat aisle.</p>
<p>&nbsp;</p>
<p>Andy</p>2017-07-25T15:52:24-05:00Blog:437http://priscosfamilymarket.com/nectarinesSo, Just What is a Nectarine?<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/july/fruit.jpg" alt="" width="250" height="245" />A nectarine is a fuzz-less variety of peach. It is NOT a cross between a peach and a plum. Every once in a while, a peach tree mutates &ndash; the gene responsible for the fuzz is turned off, and out comes a smooth-skinned nectarine. Peach seeds may occasionally grow into trees that bear nectarines, and nectarine seeds may grow into trees that bear either nectarines or peaches. It is not possible to know which fruit will grow on trees grown from nectarine seeds, so nectarine branches are grafted onto peach trees to guarantee a crop of nectarines.</p>
<p>The word 'nectarine' means sweet as nectar, and this is very likely the origin of the name. Nectarines, like peaches, probably originated in China over 2,000 years ago and were cultivated in ancient Persia, Greece and Rome. They were grown in Great Britain in the late 16th or early 17th centuries, and were introduced to America by the Spanish.</p>
<p>Nutritionally, a nectarine is a real dynamo. A medium nectarine is approximately 4-5 ounces in weight and will cost you only 60 calories. In return, you get a lusciously sweet snack with 2.5 tsp worth of sugar, evened out by 1.5 grams of fiber. Nectarines are a good source of vitamin C and also have good vitamin A and potassium values, and they are also contain an abundance of antioxidants.</p>
<p>If you love nectarines, now is the time to buy them as their season, as with other soft fruits such as peaches, plums, apricots, etc., is limited in the US.</p>2017-07-25T15:43:13-05:00Blog:436http://priscosfamilymarket.com/four-common-food-myths-debunkedFour Common Food Myths Debunked<p><span style="text-decoration: underline;"><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/july/apples.jpg" alt="" width="250" height="223" />Myth 1 - You can eat as much healthy fat as you like</span></p>
<p>The truth: While olive oil, packed with monounsaturated fat, is better for your heart than the artery-clogging saturated fat in butter, both have 100 to 120 calories per tablespoon. In fact, all fats have roughly the same number of calories, says Samantha Heller, RD. So go easy. One way is to try an oil mister&mdash;one spritz delivers a fraction of a teaspoon.</p>
<p><span style="text-decoration: underline;">Myth 2- Dark bread is always better than white</span></p>
<p>The truth: A dark bread might just have caramel coloring but be no better than white bread, University of Scranton psychology professor Michael Oakes, PhD, says. Look for the words &ldquo;whole grain&rdquo; or &ldquo;100 percent whole wheat&rdquo; on the package: that means the bread is made from unrefined wheat, which has more than double the fiber and is also higher in selenium, potassium, and magnesium.</p>
<p><span style="text-decoration: underline;">Myth 3 - "Eggs are bad for your heart.&rdquo;</span></p>
<p>The Truth: Eggs do contain a substantial amount of cholesterol in their yolks&mdash;about 211 milligrams (mg). But labeling eggs as &ldquo;bad for your heart&rdquo; is connecting the wrong dots, experts say. Studies show that most healthy people can eat an egg a day without problems,&rdquo; says Penny Kris-Etherton, Ph.D., R.D., distinguished professor of nutrition at Penn State University.</p>
<p>The cholesterol we eat in eggs doesn&rsquo;t have a huge impact on raising our blood cholesterol; the body simply compensates by manufacturing less cholesterol itself. The chief heart disease culprits are &ldquo;saturated and trans fats, which have much greater impact on raising blood cholesterol,&rdquo; notes Kris-Etherton. Seen through that lens, eggs look more benign: a large egg contains 2 grams of saturated fat (10 percent of the Daily Value) and no trans fats.</p>
<p>As with any food, it&rsquo;s not the eggs but the amount of eggs that you eat that can become unhealthy. According to the American Heart Association&rsquo;s diet and lifestyle recommendations, which Kris-Etherton helped write: Limit your cholesterol intake to less than 300 mg daily. Rule of thumb: it&rsquo;s safe to eat a bit less than one egg per day, say two or three per week.</p>
<p><span style="text-decoration: underline;">Myth 4 - High-Fructose Corn Syrup (HFCS) is worse for you than sugar</span></p>
<p>Not true&hellip; The truth is neither one is good for you and both should be limited or eliminated for a truly healthy diet. &ldquo;The debate about HFCS and sucrose [table sugar] is taking the focus off the more important question,&rdquo; says Kimber Stanhope, Ph.D., R.D., a researcher at the University of California, Davis, who has studied the sweetener extensively. &ldquo;What we should be asking is &lsquo;What are the effects of all sugars (HFCS and sucrose) in the diet?&rdquo;</p>
<p>Our bodies weren&rsquo;t designed to handle a large amount of fructose at a time, Stanhope notes, because we wouldn&rsquo;t have come across it in our food supply. &ldquo;If you look at what nature provided for humans to eat, we only had fructose in whole fruit, in amounts that are relatively dilute.&rdquo; Problems arose when we learned how to turn foods&mdash;which contain fiber, water and other nutrients&mdash;into pure sources of sugars (e.g., refining sugarcane into table sugar). Despite its name HFCS contains only a little more fructose than sucrose does, Stanhope emphasizes. It&rsquo;s the sheer amount of the sweet stuff we consume that matters or, once again, it&rsquo;s the dose that is the problem. Too much honey, agave syrup or dehydrated cane juice would likely cause the same health problems.</p>
<p>&ldquo;The American Heart Association recently recommended that women consume no more than 100 calories a day in added sugars [6 teaspoons]; men, 150 calories [9 teaspoons],&rdquo; Stanhope notes. Our current intake, however, hovers around 355 calories per day. &ldquo;The U.S. population isn&rsquo;t anywhere close to [the AHA&rsquo;s] goal.&rdquo;</p>2017-07-18T14:42:33-05:00Blog:435http://priscosfamilymarket.com/frozen-versus-fresh-when-it-comes-to-seafood-whats-best Frozen versus Fresh – When it comes to seafood, what’s best?<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/july/andy.jpg" alt="" width="250" height="241" />Folks who shop with us regularly know that we most often carry a very limited assortment of fresh seafood. The reason is quite simple, it&rsquo;s hard to keep seafood fresh for extended periods and we refuse to sell anything to our customers that we wouldn&rsquo;t put on our own families' tables.</p>
<p>Being a smaller than average market, it really precludes us from offering a full line of fresh seafood of the kind that you would find in larger chain stores. That, however, is no reason to think that we can&rsquo;t serve your seafood needs. In general, we are well trained to think that fresh is best; and to be honest, we make it a point of reminding our shoppers of that fact as well. In the case of <strong>seafood</strong>, however, I'd argue that this is not necessarily the case.</p>
<p>Allow me to explain: More than 85 percent of the seafood we eat in the US is imported. Within that, the "vast majority" -- at least 70%, but likely even higher according to Gavin Gibbons, spokesman for the National Fisheries Institute -- has been frozen at some point.</p>
<p>"There really is no difference," said Gibbons. "The clock never moves backward when it comes to freshness. If a fish is caught, handled well and frozen immediately, you literally stop the clock. You freeze in the freshness." He adds that, nutritionally, nothing is lost when fish is frozen. These days, technology is such that fish are either frozen right at sea (most common with farmed fish, as freezers are incorporated into the farm sites) or immediately upon landing at port.</p>
<p>Also, the idea that fattier varieties such as salmon and tuna fare better, texturally speaking, than leaner fish when frozen doesn't hold true, either. Our experts say it comes down to proper freezing and handling on the front end, and proper thawing -- in the fridge, out of the package -- on the back end. "There is no downside to buying frozen fish," Gibbons said.</p>
<p>That being said, I&rsquo;d encourage you to visit the frozen seafood section (directly across from our dairy case) in the last aisle and check out the extensive assortment of seafood. This week we are featuring <strong>Seabest Ahi Tuna Steaks</strong> in a one pound package for just $8.99.&nbsp; They are great on the grill or cooked and served atop a cool green salad.</p>
<p><br />Enjoy, <br /><br />Andy</p>2017-07-18T14:25:44-05:00Blog:434http://priscosfamilymarket.com/if-you-love-coffee-you-need-to-try-our-modest-coffee-its-grandIf you love coffee, you need to try our Modest Coffee – It’s grand!<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/july/andy.jpg" alt="" width="250" />We&rsquo;ve been carrying Modest coffee, which is roasted and packaged in West Chicago by Marcus and Jenni Contaldo, for about a year now. This coffee is amazing and it&rsquo;s a credit to Marcus and Jenni that it&rsquo;s growth has come from hard grass roots sampling work and the praises of folks who have tried it.</p>
<p>Unlike the big multi-national brands, they have no real budget for advertising. So today I&rsquo;d like to give their coffee a free plug here in our newsletter -- because if you love good coffee, you&rsquo;re gonna love Modest Coffee.</p>
<p>By way of introduction, I&rsquo;d like to share some information that Marcus passed along to me when he first introduced his coffee to our staff.</p>
<p style="padding-left: 30px;">&ldquo;There is a lot of fluff out there in the coffee packaging world. Shiny bags, wordy (yet oddly vague) flavor descriptions, catchy buzz-words. How does one cut through the excess of marketing hype and identify a truly high quality coffee? I really enjoy trying other coffee roasters and when I am in the market for beans I want to make sure that I get the best bang for my buck. Whenever I pick up a bag I run down a mental checklist to whittle down my choices to the best two or three. By no means does this guarantee that the bag is going to make a great cup, but in my experience, the chances increase dramatically. If you start looking for quality coffee, you will find it!&rdquo;</p>
<p>Here is a list of things that Marcus suggests that you consider when looking over a new coffee:</p>
<p><strong>&ldquo;Roasted on&rdquo; date</strong> &ndash; Coffee tastes the best when it is fresh. Conventional coffee only has the expiration date on the bag so you really have no idea how long ago it was roasted. Try to get coffee as close to the &ldquo;roasted on&rdquo; date as possible and avoid anything 30 days post-roast.</p>
<p><strong>Origin Information</strong> &ndash; Look for the name of the farm and details like elevation, processing method, or grade. This tells you two things: first, it gives you more information on the coffee you are buying and second, it tells you that the roaster cares about their sourcing. A bag with just the name of the country is a red flag because often it&rsquo;s just commodity coffee with a country of origin.</p>
<p><strong>Roast Level</strong> &ndash; Does the roast level say Light, Medium or Dark, or does it say City, City+, Full City, Full City+, or Light Vienna? The general public understands what to expect from a light, medium or dark roast, but the City/Full City/Vienna descriptions tell you exactly where the roast ended and what to expect from a flavor perspective.</p>
<p><strong>Certifications</strong> &ndash; Certifications can be deceiving because they do not guarantee quality processing. In very general terms, if a producer goes through the extra effort to meet certification requirements you should expect a higher quality cup of coffee. On the flip side, there are many award winning small farmers that produce world class coffee but have not yet gone through the certification process. So again, take this in context with the rest of the bag.</p>
<p><strong>Awards</strong> &ndash; These are great acknowledgements and the easiest way to find quality coffee. You won&rsquo;t often find these on the shelf at a supermarket but you will see them from time to time at specialty coffee shops. Cup of Excellence, Best of Huila, Best of Cauca, and many other regional producer competitions have independent judges flown in internationally to do blind tastings. After many days of rigorous testing, they award the winners. If you can find it fresh, buy it!</p>
<p>I do hope that you will give Modest Coffee a try, and I promise you that you won&rsquo;t be disappointed. To help make the decision to try a bit easier, we are offering a sale of <strong>$1 off any 12-oz. bag of freshly roasted Modest coffee beans</strong>. You will be doing yourself a favor by tasting an excellent batch of coffee beans, and you will also be helping support another local, family operated business.</p>
<p>&nbsp;</p>
<p>Enjoy</p>
<p>Andy</p>2017-07-11T17:49:43-05:00Blog:433http://priscosfamilymarket.com/tips-for-grilling-peppersTips for Grilling Peppers<ul>
<li>
<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/july/peppers.jpg" alt="" width="240" height="240" />You will want to seed and stem your peppers before grilling.</p>
</li>
<li>
<p>Next, toss them in a very light coat of olive oil. This helps protect the skin and even out the heat.</p>
</li>
<li>
<p>Set up your grill so you can roast the peppers directly on the heat source &ndash; if using charcoal, make sure you have an even layer of coals. Or you can use a rack directly over the heat source.</p>
</li>
<li>
<p>Peppers should be roasted on high heat &ndash; over 450 degrees F, or with bright orange charcoals.</p>
</li>
<li>
<p>Grilling the peppers for about 5 minutes on each side should produce a nice char &ndash; watch carefully and adjust for your level of char preference.</p>
</li>
<li>
<p>Decide whether you want to eat your peppers with skin on or off. If you want to remove the skin, let the peppers sit in a bowl under plastic wrap right off the grill for about 15-20 minutes. This loosens the skin and you can peel it easily.</p>
</li>
</ul>
<p>Here is our recipe for&nbsp;<strong><a href="/recipes/20985">Grilled Assorted Peppers</a></strong></p>
<p>Serves 4</p>
<p>Preparation: 5 min. Cooking: 10 min. Total: 15 min.</p>
<p><span style="text-decoration: underline;">Ingredients</span></p>
<ul>
<ul>
<ul>
<li>
<p>2 sweet peppers - red, yellow, orange, purple</p>
</li>
<li>
<p>2 hot banana peppers</p>
</li>
<li>
<p>2 Gypsy sweet peppers</p>
</li>
<li>
<p>3 Tbsp. olive oil</p>
</li>
<li>
<p>1 tsp kosher salt</p>
</li>
</ul>
</ul>
</ul>
<p>Heat a grill to medium-hot. You can core and halve or quarter the peppers, and remove the seeds, or grill smaller peppers whole. Brush the skin side of each piece with olive oil, place the peppers on the grill skin-side down, cover and cook until tender, about 10 minutes. Remove skin, if you like, or let diners do it themselves. Sprinkle with salt and serve hot, warm, or at room temperature.</p>
<p>&nbsp;</p>2017-07-11T17:41:27-05:00Blog:432http://priscosfamilymarket.com/what-you-may-not-know-about-almondsWhat you may not know about almonds.<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/july/almonds.jpg" alt="" width="250" height="221" />Just a handful of almonds per day may help you get more of the nutrients your body needs while helping maintain a healthy weight and cholesterol levels. A handful of almonds is a tasty way to help crush cravings and keep energy levels up throughout the day. Almonds are also easy to take on the go and pair well with lots of other foods.</p>
<p><strong>Here are some other good-to-know facts about almonds:</strong></p>
<ul>
<li>
<p>When asked "What is an almond?", folks naturally reply "It's a nut." This is true, but only partially so. As a member of the peach family, the almond is technically the <em>hard-shelled fruit</em> of the almond tree.</p>
</li>
<li>
<p>Almonds are among the lowest-calorie nut meats. A single serving of almonds (1 oz. &ndash; 23 whole almonds) provides just 160 calories. They also have more calcium than any other nut, plus nearly 9 grams of monounsaturated, heart-healthy fats, 6 grams of protein, and 3.5 grams of fiber.</p>
</li>
<li>
<p>Almonds are healthiest for you raw or <strong>dry </strong>roasted. You will want to avoid "roasted" almonds as they may have been heated in unhealthy fats.</p>
</li>
<li>
<p>There are 98 published research papers to date (with 19 more in progress) on the health effects of almonds, in particular their positive effect on heart health, diabetes and weight management.</p>
</li>
<li>
<p>Almonds eaten as a mid-morning snack can help moderate your blood sugar levels throughout the day. They help to slow absorption of sugar and carbs</p>
</li>
</ul>2017-07-04T15:21:51-05:00Blog:431http://priscosfamilymarket.com/dont-sell-fresh-fruit-shortDon’t sell fresh fruit short.<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/july/dave.jpg" alt="" width="250" height="250" />Everyone knows we should eat more fresh fruits and vegetables, but unfortunately it&rsquo;s much easier to convince ourselves to get a hamburger, fries and a tall soft drink than it is to make an effort to include healthier foods in our diet.</p>
<p>Folks, this is the best time of year to get to know our produce department because the summer fresh fruit season is at its peak for the next several weeks. There is always a deep selection of fruits on our racks, many only offered in the summer months like sweet, tart bing cherries, sweet plums, and peaches. As a bit of incentive, here are a few astonishing fruit facts to help convince you to load up your shopping cart with less snacks, canned and processed foods, and more fresh fruits.</p>
<p><strong>Berries</strong> &ndash; Strawberries, blueberries, blackberries and raspberries, what&rsquo;s not to love? These convenient snack-worthy hand foods are packed with nutrients. Berries are one super food that can impact your health far more than the typical fruit. They are an excellent source of disease-fighting antioxidants and offer greater anti-cancer activity than most other fruits. They also have a nutritional profile that any expert will tell you is worth their weight in gold.</p>
<p>Trying to lose a few excess pounds? Who isn&rsquo;t? Eat a cup of berries every day for a between meal snack. It&rsquo;s only 50-90 calories per cup (depending on the type of berry), and you get 3-4 grams of fiber to boot. Want to mix it up a bit? Toss berries into a spinach salad topped with toasted pecans or add a dollop of plain Greek yogurt to a bowl of mixed berries and a dash of cinnamon.</p>
<p><strong>Mangoes </strong>&ndash; If you have a Central or South American heritage, chances are mangoes are a large part of your diet. If not, it&rsquo;s a fruit well worth getting to know better. Mangoes are packed with vitamins A and C, plus a healthy dose of beta-carotene, which may help prevent cancer and promotes healthy skin. Bonus: an entire mango only has 135 calories, and it's packed with 3.5 grams of fiber.</p>
<p>Here&rsquo;s a cooking tip you may not know: Mangoes are a great tenderizing agent, and thus, perfect for marinades. Next time you are serving tacos, fish or chicken consider topping then with delicious mango salsa. For something refreshing anytime the heat rises, puree and freeze mangoes for an icy cool treat.</p>
<p><strong>Peaches</strong> &ndash; The fresh peach season is always too short for me. A good fresh peach is bursting with sweet juicy flavor and always seems to refresh my palate. And talk about low cal: a medium peach has only 38 calories. What a peach lacks in calories it makes up for in measurable amounts of calcium, magnesium, phosphorous and vitamins C and K.</p>
<p>Here&rsquo;s another food tip for less than usual uses of peaches: Try using fresh peaches as a topping for grilled meats like chicken and turkey, or mix them into savory foods like quesadillas, salads and salsas. You can even use peaches to make innovative&nbsp;barbecue sauces and marinades.</p>
<p><strong>Watermelon</strong> &ndash; If you took all the water out of a watermelon you&rsquo;d end up with a fruit about the size or a large lemon. That&rsquo;s because 90% of what goes into a watermelon is water, making it by far the juiciest fruit around. It&rsquo;s also loaded with disease-fighting lycopene (a powerful plant chemical linked to lower risks of some forms of cancer). They&rsquo;re cool, sweet, hydrating, and they pair well with almost every food genre (salty, sweet, spicy, bitter -- you name it!).</p>
<p>Besides slurping on a cool, juicy slice, what else can you do with watermelon? Think salads (it's perfect with feta and mint), sorbets, icy beverages, and even soup (like gazpacho, but with watermelon instead of tomato).</p>
<p>I do hope that you take something away from this article and try adding a bit more fresh fruit to your daily diet this summer&hellip; You&rsquo;ll be glad that you did.</p>
<p>&nbsp;</p>
<p>See you in the produce aisle,</p>
<p>Dave Michaels &ndash; Store Manager</p>2017-07-04T14:57:03-05:00Blog:430http://priscosfamilymarket.com/looking-for-something-different-to-serve-at-this-years-july-4th-bbq-think-beef-brisketLooking for something different to serve at this year’s July 4th BBQ? Think Beef Brisket<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/june/andy.jpg" alt="" width="250" height="241" />When we think about grilling meats for a summer event most of us think of burgers, dogs, brats, chops and steaks. All great choices and it&rsquo;s hard to go wrong with any of them. If, however, you want to step your BBQ grilling game up a notch and show the neighbors what a real grill master you are, why not consider a beef brisket, one of the BBQ staples of the lone star state, Texas?</p>
<p>The brisket is cut from the breast section of a side of the animal. As with any cut of beef, it&rsquo;s flavor and juiciness will be directly related to the amount of marbling (fat) contained in the animal, so you will want to be certain to choose only a <strong>USDA Prime</strong> or <strong>Choice</strong> cut of brisket. It just so happens that we are featuring beef briskets this week -- so enjoy the savings.</p>
<p>The first thing that you will want to do is prep your brisket. There is going to be some amount of fat that you will want to remove because smoke and rub won't penetrate it. It will take more time and fuel to cook the brisket with all the fat intact. And in the end, you're not going to eat the fat -- you're going to cut it away and discard it.</p>
<p>So, select a very sharp knife and cut away some of the thickest areas of fat on the brisket and trim the fat cap over the flat to 1/8" to 1/4". This leaves enough fat to keep the brisket moist during cooking. Concerned that you don&rsquo;t know how to do this correctly or don&rsquo;t have the proper equipment? Don&rsquo;t worry, our meat cutters can open the Cryovac and trim your brisket FREE of charge, you simply pay the price shown on the untrimmed package.</p>
<p>Next, you will need to season your brisket. I&rsquo;ve checked and in Texas, the most popular seasoning is a simple 50/50 mix of sea salt and coarsely ground black pepper along with the smoke created while cooking. If you want to be more adventurous, we have a wide selection of rubs and marinades available for sale in aisle 4.</p>
<p>Okay, it&rsquo;s time to start grilling. For a gas grill,&nbsp;soak 6 cups wood chips in a bowl of water for at least 30 minutes or overnight. Leave in water throughout the cooking process. Have some additional dry chips in reserve. Light only 1 grill burner to medium (if using a 3-burner grill, light burner on either end). Make sure that your drip tray is empty because as it cooks a good deal of fat will be rendered. Place smoker box over the lit burner and add to it add &frac12; cup soaked wood chips, and close grill. Adjust heat as needed to keep the temperature at 225-250 degrees. The wood chips should begin to smolder and release a steady stream of smoke. How long this takes depends on how wet your chips are and the heat of your grill. To get more smoke without increasing grill heat, add a few dry chips to the soaked ones.</p>
<p>Place brisket, fatty side up, on grill grate as far away from the lit burner as possible. Resist the urge to open grill often, as this will cause the temperature to fluctuate. Adjust heat as needed to keep the temperature steady at 225-250 degrees. Check wood chips every 45 minutes or so, and add soaked chips by 1/2-cups as needed to keep smoke level constant. Keep smoking the brisket, rotating every 3 hours and flipping as needed if top or bottom is coloring faster than the other until meat is very tender but not falling apart and an instant-read thermometer inserted into the thickest part of meat registers 195-205 degrees, 10-12 hours total.</p>
<p>As always, don&rsquo;t forget to let your brisket rest at least 30 minutes. Slice brisket against the grain 1/2" thick. There you go, partner -- you are now a virtual member of the Lone Star BBQ Association.</p>
<p>&nbsp;</p>
<p>Happy Independence Day weekend,</p>
<p>Andy</p>2017-06-27T15:39:31-05:00Blog:429http://priscosfamilymarket.com/something-to-think-about-water-footprintsSomething to think about – Water Footprints<p><img style="padding-right: 10px; float: left;" src="/content/images/uploaded/blog/2017/june/lemonade.jpg" alt="" width="200" height="254" /></p>
<p>It&rsquo;s been argued by scientists for years that in addition to the need to control and reduce greenhouse gasses in order to stop the increase of holes in our Earth&rsquo;s atmosphere, we also need to be concerned about our fresh water supply. It&rsquo;s not infinite, and definitely not something we want to waste. It&rsquo;s relatively easy to think about how we use and at times waste water. We drink it, bathe in it, wash our cars and clothes, water our lawns, etc. What we fail to take into account, however, is the amount of water that goes into providing for our every-day needs that are less than obvious.</p>
<p>For example, consider a number of beverages that we consume quite regularly. When you take into account the amount of water needed to grow, process, produce and package these beverages, it may come as a shock just how much water is consumed creating each.</p>
<p>&nbsp;</p>
<table style="height: 335px;" width="661" cellspacing="0" cellpadding="9"><colgroup><col width="116" /> <col width="125" /> <col width="483" /> </colgroup>
<tbody>
<tr valign="top">
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="116">
<p>Beverage</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="125">
<p>Water used</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="483">
<p>Explanation</p>
</td>
</tr>
<tr valign="top">
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="116">
<p>Unsweetened Ice tea 12 oz.</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="125">
<p>10 gallons of water</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="483">
<p>Nearly all is used in the cultivation of the tea. After water, tea is the most consumed beverage worldwide.</p>
</td>
</tr>
<tr valign="top">
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="116">
<p style="margin-bottom: 0in;"><span style="color: #000000;">Lemonade</span></p>
<p><span style="color: #000000;">12-ounce</span><span style="color: #000000;">&nbsp;</span></p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="125">
<p>41 gallons of water</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="483">
<p>The water needed to grow and produce the 10 or so lemons and 1 cup of sugar.</p>
</td>
</tr>
<tr valign="top">
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="116">
<p>Soda &frac12; liter</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="125">
<p>40 to 80 gallons of water</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="483">
<p>&frac12; liter of soda requires approximately 40 to 80 gallons (150 to 300 liters) of water to produce. Type of sweetener determines the different amounts of water needed.</p>
</td>
</tr>
<tr valign="top">
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="116">
<p>Beer 12 oz.</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="125">
<p>28 to 37 gl. of water</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="483">
<p>Some of this water is associated with the brewing process; however, much of the water used is related to growing beer&rsquo;s ingredients, like hops and barley.</p>
</td>
</tr>
<tr valign="top">
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="116">
<p>Wine 8 oz.</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="125">
<p>29 gl. of water</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="483">
<p>The water used for irrigation and in the wine making process.</p>
</td>
</tr>
</tbody>
</table>
<p><br />Bottom line: No resource is infinite so we never want to waste what we have. Enjoy that refreshing beverage, or perhaps consider just having a glass of water. Just think of all the water that you will be saving.</p>
<p>&nbsp;</p>2017-06-27T15:30:20-05:00Blog:428http://priscosfamilymarket.com/big-shakeup-in-our-worldBig Shakeup in Our World<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/june/andy.jpg" alt="" width="250" height="241" />Unless you were on a vacation in a remote location or stayed away from watching or listening to news reports this weekend, you would have heard about the big announcement that Amazon purchased Whole Foods this past week for the mere sum of $13 billion+ dollars. This came as a surprise to almost everyone, including experts in the tech and retail food industries. It has been no secret for a long time that Amazon has visions of providing a quick delivery solution to grocery shopping, as they have been publicly talking about it and preparing for it for years. However, when you have the buying power of Jeff Bezos, you can really shake up the world by paying cash for an entire food giant, one with both a national and international presence, with the stroke of a pen. Most likely, done with an electronic signature to boot.</p>
<p>So, as you can expect, lots of folks have asked us what we think of this turn of events and what does it mean for the future of the grocery industry... and, for that matter, for the future of Prisco&rsquo;s Family Market? Well I can assure you that we are confident that there is plenty we can and will continue to do to assure that our customers and their children and grandchildren still have the pleasure of shopping at Prisco&rsquo;s for generations to come.</p>
<p>Let&rsquo;s be realistic, Amazon and many of the big box competitors and national grocers that we compete with today have the buying power to sell goods cheaper than we can, so we can eliminate low prices as a weapon to use for survival and growth. The same is true for logistics, technology, and access to unlimited capital.</p>
<p>Well that sounds pretty bleak doesn&rsquo;t it? Actually, we don&rsquo;t think so. Here&rsquo;s why: Just how many of you, our loyal steadfast shoppers, come here now for our super low prices or because of our extensive network of retail locations or because you can jump online, place an order, and have it delivered by a drone in two hours?</p>
<p>There are about fifty families who give us a phone call or send us a fax or email two or three times a month with a list of items that they&rsquo;d like Patty Joray to pick out, ring up and deliver to their home in the Prisco&rsquo;s delivery van. Perhaps not the cutting edge of high tech, but it works well for them. There is also the comfort of knowing that there is a warm, friendly store on the 1100 block of Prairie Street that is home to a family-owned business -- one which has been located somewhere in this neighborhood for over 90 years, serving the food needs of the community.</p>
<p>As nice as they are, when the UPS or Amazon driver arrives at your door they are a stranger to you with no time to stop and chat or ask about how you are recovering from a knee replacement surgery or ask if you enjoyed the ribeye steaks that were special cut for you last week. Everyone has seen those green trucks from Peapod driving around town delivering groceries ordered online, but you can be certain that no one receiving those deliveries will be getting a package of homemade brats made using Great Grandpa Tony&rsquo;s recipe. At Valentine&rsquo;s Day, they won&rsquo;t have Bridget&rsquo;s gigantic hand dipped, chocolate covered strawberries on their trucks. If you have a hankering for Grandma&rsquo;s recipe for homemade lasagna or one of my Mom&rsquo;s delicious homemade salads from our deli, you&rsquo;d be wasting time Googling them from Amazon or elsewhere. The same is true if you want to replenish your supply of Aroma Roots handmade soaps, created by Maria Skokan and her family, or if you want access to locally raised honey from the Lorences of Aurora or the Heritage Prairie Farm in Elburn.</p>
<p>If it&rsquo;s friendly customer service, locally produced foods, or homemade and handmade creations that you cherish, Prisco&rsquo;s will always be miles ahead of the big industrial giants. We're ready to serve your needs, and more so your passions, just as we&rsquo;ve done now for the past four generations.</p>
<p>I&rsquo;ll see you down on Prairie Street real soon, and as always THANK YOU for your loyal patronage.</p>
<p>&nbsp;</p>
<p>Andy</p>2017-06-20T16:43:07-05:00Blog:427http://priscosfamilymarket.com/sweet-refreshing-cantaloupeSweet, refreshing cantaloupe<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/june/melon.jpg" alt="" width="250" height="224" />Everyone has their favorite summer melon. For most, the watermelon has become iconic; look at stock photos of picnicking families and you will see it frequently, often alongside sandwiches, hot dogs or burgers. The reality is, come warm weather watermelon is available everywhere, and it dominates the produce department from May all the way through August. But the second most recognizable melon, the cantaloupe, is available year-round and never goes out of style. Unlike its more watery cousin, the cantaloupe is popular because its flesh is similarly sweet but much more dense, making it far better for recipes and anyone who prefers to bite into a firmer fruit.<br /><br />[info courtesy of nutrition-and-you.com &amp; organicfacts.net]<br /><br />Many varieties of cantaloupes are grown all over the world. However, two common types have become popular in the western world. The European cantaloupe (Cucumis melo cantalupensis) derives its name from the Italian papal village of "Cantalup" and features lightly-ribbed, pale green skin that looks quite different from the North American cantaloupe. Galia melon and charentais belong to this category. North American cantaloupe (Cucumis melo reticulatus), famous in the United States and some parts of Canada, is named reticulatus due to its net-like (or reticulated) skin covering.<br /><br />In general, cantaloupe fruits feature round or oblong shape, measure 4.5- 6.5 inches in diameter and weigh 1-2 pounds. Internally, its flesh color ranges from orange-yellow to salmon, has a soft consistency and juicy texture with a sweet, musky aroma that emanates best in the completely ripe fruits.<br /><br /><strong>What's so great about cantaloupes?</strong><br /><br /><span style="text-decoration: underline;">They help boost the immune system</span>. Cantaloupes not only have the beta-carotene and phytochemicals working in its favor against free radicals, but also a healthy dose of vitamin-C. Vitamin C similarly scavenges disease-causing free radicals and act as an important line of defense for a healthy immune system. Also, vitamin-C stimulates the production of white blood cells, which seek out and destroy dangerous bacteria, viruses, and other toxic substances.<br /><br /><span style="text-decoration: underline;">Cantaloupes may help in preventing cancer</span>. Cantaloupes are rich sources of beneficial nutrients, including beta-Carotene, an essential carotenoid that the body requires and a powerful antioxidant. It has been linked to reduced chances of a number of different types of cancer, and the phytochemicals present in fresh fruit like cantaloupes have also been linked to anti-tumor behavior.<br /><br /><span style="text-decoration: underline;">Cantaloupes contain substances which are known to help maintain eye health</span>. Cantaloupes contain carotenoids, which are associated with a reduced risk of cataracts and macular degeneration, as is the vitamin-C content of cantaloupes.<br /><br /><span style="text-decoration: underline;">Cantaloupes have a high amount of dietary fiber,</span> which is an essential component of healthy bowel movements and digestive health. Eating a proper amount of dietary fiber can bulk up your stool and reduce your chances of becoming constipated, and can make your bowel movements more regular and consistent. By insuring a smooth flow through your digestive tract and colon, you reduce your risk of colorectal cancer and other dangerous gastrointestinal conditions.<br /><br /><span style="text-decoration: underline;">Eating cantaloupes is good for your skin</span>. Cantaloupes are wonderful places to find beta-carotene, which is the precursor to vitamin-A. The body converts the beta-carotene into vitamin-A, which enters the skin and stimulates the membranes of skin cells and increases regrowth and repair.<br /><br /><span style="text-decoration: underline;">They help reduce stress and anxiety</span>. Potassium is one of the essential nutrients found in cantaloupes. Potassium has been shown to relax blood vessels and reduce blood pressure. Excited levels of blood pressure can act as a stressor on the body, and can even induce the release of stress hormones like cortisol. Potassium also increases the flow of blood and oxygen to the brain and reduce the presence of stress hormones in the body, which can seriously reduce symptoms of anxiety.<br /><br /><span style="text-decoration: underline;">The phytochemicals in cantaloupe also have anti-inflammatory qualities</span>. This means that having a proper amount of cantaloupe in your diet can help prevent oxidative stress on your joints and bones, thereby reducing inflammation. Chronic inflammation of these vital areas can lead to conditions like arthritis.<br /><br /><strong>Cantaloupe Recipes</strong><br /><br />There are plenty of ways to consume cantaloupe aside from raw... Not that there is anything wrong with a nice, juicy slice or cube of cantaloupe. However, eating raw cantaloupe is common; most of us have enjoyed melon slices and fruit salad numerous times over the courses of our lives. Consider this an opportunity to experiment a little with this wonderful fruit, rather than doing the same old thing!</p>
<p style="margin-top: 0.13in; margin-bottom: 0.13in; line-height: 100%;"><br /><strong><a href="/recipes/5980">Grilled Sea Bass with Cantaloupe-Lime Salsa</a></strong><br /><br /><strong><a href="/recipes/5022">Chicken Cantaloupe Salad</a></strong><br /><br /><strong><a href="/recipes/3200">Cantaloupe and Blueberries with Vanilla Sauce</a></strong><br /><br /><strong><a href="/recipes/1703">Easy Fruit Tarts</a></strong><br /><br /><strong><a href="/recipes/4510">Cold Melon Soup </a><span style="color: #3a4045;"><span style="font-family: Tahoma,serif;"><span style="font-size: small;"><br /></span></span></span></strong></p>
<p style="margin-top: 0.13in; margin-bottom: 0.13in; line-height: 100%;">&nbsp;</p>2017-06-20T16:24:27-05:00Blog:426http://priscosfamilymarket.com/the-wines-of-summerThe Wines of Summer<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/june/wine.jpg" alt="" width="250" height="256" />When the weather gets hot it&rsquo;s a good time to shift to sparkling, white, and ros&eacute; while eliminating the heftier reds. During the summer months, when there is a wider array of produce available, you will want to enjoy simpler, seasonal wines.</p>
<p>We advise purchasing a 1/2 case of wine for the months to come. With 6 bottles stashed in your fridge, you're ready for any last minute day-drinking opportunity. Besides that, you'll even get our extra 10% discount for buying all 6 bottles at once.</p>
<p>When entertaining this summer, here are a few things to keep in mind about your wine:</p>
<p>A 750 mL bottle of wine holds about 5 (5-oz.) glasses. Estimate that 2 glasses of wine per guest for the first hour of a party, plus 1 glass per guest for each additional hour. For a wine tasting, choose 5 to 6 different wines and plan on 1 bottle of each for every 6 to 8 people.</p>
<p>Crisp white wines are great for quenching your thirst in the summer, but slightly chilled, easy-drinking reds are perfectly suitable, too. If serving outdoors, keep your wine cool in a mix of ice and water. (Ice alone doesn&rsquo;t chill as well.) It&rsquo;s also helpful to keep the wine bottle out of direct sunlight &ndash; especially if you&rsquo;re enjoying a red wine, which can &ldquo;cook&rdquo; if it gets too warm.</p>
<p>Favorite summer wines:</p>
<ul>
<li>
<p>Sauvignon Blanc</p>
</li>
<li>
<p>Pinot Grigio</p>
</li>
<li>
<p>Riesling</p>
</li>
<li>
<p>Chardonnay</p>
</li>
<li>
<p>White Blend</p>
</li>
<li>
<p>Ros&eacute;</p>
</li>
<li>
<p>Red Blend</p>
</li>
<li>
<p>Merlot</p>
</li>
<li>
<p>Sangria</p>
</li>
</ul>
<p>If you want to have fun making your own summer refresher, here is an easy-to-make recipe for a&nbsp;<strong><a href="/recipes/21216">Traditional Red Sangria</a>.</strong></p>
<p>&nbsp;</p>2017-06-13T16:08:53-05:00Blog:425http://priscosfamilymarket.com/wo-ways-to-make-authentic-and-delicious-shrimp-cevicheTwo ways to make authentic and delicious Shrimp Ceviche<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/june/andy.jpg" alt="" width="250" />As many of you know, this past weekend was very special for me and our family. I married my beautiful bride, Sarah. As you can imagine my Mom, my sisters, and other key members of the team have been very busy either involved with the wedding or taking our places to keep the store running smoothly. As a result, I did not have lots of time to write the Shout Out and decided to simply share a popular summer recipe that may or may not involve any cooking (depending on your preference). With the outside temperature busting past 90˚ day after day, who wants to cook?</p>
<p>If you&rsquo;ve never tasted Ceviche you are in for a delicious surprise. Ceviche is seafood prepared in a centuries old method of cooking by contact with the acidic juice of citrus fruit instead of heat. It can be eaten as an appetizer or main dish, depending on what is served with it. The chemical process that occurs when the acid of the citrus comes in contact with the fish is similar to what happens when the fish is cooked, and the flesh becomes opaque and firm. Indeed, many people refer to the juice as &ldquo;cooking&rdquo; the fish, although that is just plain wrong!</p>
<p>I&rsquo;m going to give you two different recipes for Shrimp Ceviche because depending on the cook there are different points of view as to whether you should apply any heat to the shrimp. <br /> <br /> Here are the arguments for using heat: The reason why many recipes tell you to partially cook or parboil the shrimp when making ceviche is because the time it usually takes to "cook" the shrimp with the acid -- as is traditionally done in ceviche preparations -- would render the shrimp flaccid and rubbery. That&rsquo;s reason enough for me to want to do a bit of steaming or parboiling, but others will argue that using the fruit acid will not impact the texture of the shrimp if done correctly. I&rsquo;ve also heard that it makes a difference if the shrimp is fresh or frozen. In Mexico, where the uncooked method is popular, the shrimp used is fresh off the shrimp boats. Maybe if using frozen shrimp parboiling is a better choice?</p>
<p>Here are the two recipes. You decide.</p>
<p><strong><a href="/recipes/21218">Shrimp Ceviche</a>&nbsp;</strong>&ndash; (cooked)</p>
<p><strong><a href="/recipes/21217">Shrimp Ceviche Verde</a>&nbsp;</strong>&ndash; (uncooked)</p>
<p>&nbsp;</p>
<p>In closing, all of us at Prisco&rsquo;s would like to wish the very best to all our Dads, Stepdads, and Granddads. Happy Father&rsquo;s Day!</p>
<p>Andy</p>2017-06-13T15:59:36-05:00Blog:424http://priscosfamilymarket.com/clean-eating-its-simple-and-very-healthyClean Eating – it’s simple and very healthy.<p><img style="float: right;" src="/content/images/uploaded/blog/2017/june/clean.jpg" alt="" width="300" height="210" />Clean eating is quite a simple concept. The idea is that we can effectively reduce body fat and drop unwanted inches without counting calories. The idea is more about being mindful of what occurs with the food from the time it originates until it lands on your plate. At its simplest, clean eating is about eating whole foods, or "real" foods &mdash; those that are un- or minimally processed, refined, and handled, making them as close to their natural form as possible. However, modern food production has become so sophisticated that simply eating whole foods can be a challenging proposition these days.</p>
<p>Although the amount of processing varies dramatically it&rsquo;s almost everywhere in the packaged foods we buy. So why, exactly, is processing so bad &mdash; especially if it's something as simple as adding heat? First let&rsquo;s be clear, not all processing is bad. Often processing removes toxins or bacteria, or allows for us to eat certain types of foods in off-season due to freezing or canning. The key is to avoid foods that are 'ultra-processed&rsquo;. Highly processed foods are stripped of nutrients needed for overall health; and heavily modified food tends to have additives that overstimulate the production of dopamine, the "pleasure" neurotransmitter, perpetuating a negative cycle of constant junk food cravings.</p>
<p>Research and common sense have shown that eating a largely plant-based diet is healthy. Multiple studies have shown that diets heavy on fruits and vegetables can curb or prevent certain life-threatening conditions and diseases, such as high blood pressure, type 2 diabetes, and cardiovascular disease. Plus, there's research linking diets high in fruits and veggies to healthy weight management and glowing skin and hair.</p>
<p>Moral of the story: A sure fire way to eat healthier is to spend more time in the produce aisle picking up a wide selection of fresh fruits and vegetables and spend less time in the snack, soda and packaged / prepared foods aisle if you want to lead a healthier life.</p>2017-06-06T15:11:41-05:00Blog:423http://priscosfamilymarket.com/the-secret-to-picking-a-ripe-watermelonThe secret to picking a ripe watermelon<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/june/dave.jpg" alt="" width="250" height="250" />Several of us were sitting around over lunch the other day and the subject came up about how to pick a ripe watermelon or a pineapple at its prime. The problem with fresh produce is that in most cases it doesn&rsquo;t come with freshness dates and you can&rsquo;t always tell from outward appearances how good the contents of what is under the outer shell or skin actually is. Because things like watermelons, pineapples, peaches, strawberries and avocados need to be picked and then shipped for perhaps several thousand miles, the ripening process needs to be one that occurs for the most part <em>after</em> the produce is harvested.</p>
<p>We would love it if everything we offered in our produce department was just about at its peak of freshness the day you took it home, and that in turn when in your home you were able to consume it at the point where its nutritional value was at its best and the taste and tenderness were prime... But this, of course, is always a delicate balancing act. In order to help shift the odds in your favor, I thought it would be a good idea to share a few tips of the trade that might help you in selecting the best produce.</p>
<p><strong>Watermelon</strong></p>
<p>Start by picking it up. A ripe melon will have the maximum amount of fresh juice inside so regardless of size it should feel pretty heavy. Look for sitting point. Watermelons develop a splotch where they rest on the ground. When this splotch is creamy yellow, it's ripe. Try the thump test. Tap the underbelly of the watermelon. You&rsquo;ll want to hear a deep hollow sound. Under-ripe or over-ripe melons will sound dull.</p>
<p><strong>Pineapples</strong></p>
<p>Unlike most other fruits, a pineapple does not continue to ripen once harvested. Look for pineapples with bright green leaves, a yellow coloring to the rind and a sweet odor indicating ripeness. The butt of the pineapple is where it should be most fragrant, so put your nose there (not on the crown). If it smells sweet, like pineapple juice, it is ripe. Gently squeeze the fruit. It should be firm but the skin should give slightly. There should be no indented or squishy spots. A good pineapple that is ripe and juicy will feel heavy.</p>
<p><strong>Avocados </strong></p>
<p>As with bananas, you will want to pick your avocados primarily using color as your guide depending how soon you plan to use them. Avocados&nbsp;that yield to gentle pressure should be eaten within a day or two. For events a couple days out, purchase firm&nbsp;avocados&nbsp;instead. Unripe, firm or green fruit can take four to five days to ripen&nbsp;at room temperature, perfect for celebrations that are a few days out. To help know when your avocado at home is ripe but not overripe, the key is checking under the stem. This part of the avocado holds a peak for what's going on under the skin. Peel back the small stem or cap at the top of the avocado. If it comes away easily and you find green underneath, you've got a good avocado that's ripe and ready to eat.</p>
<p>&nbsp;</p>
<p>Hope this is helpful information.</p>
<p>Dave Michaels &ndash; Store Manager</p>2017-06-06T15:00:07-05:00Blog:422http://priscosfamilymarket.com/at-priscos-we-are-berry-particular-about-our-produceAt Prisco’s, we are “berry” particular about our produce<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/may/strawberries.jpg" alt="" width="250" height="241" />Years ago, we made a commitment to always have a selection of Driscoll's berries in-store, as much of them as were available in the market at the time. We did this because we wanted to assure our customers that we offered both value and quality, as well as freshness, when it came to our produce offerings... And this commitment still holds.</p>
<p><span style="text-decoration: underline;">Why we support the Driscoll&rsquo;s Brand</span></p>
<p>Driscoll&rsquo;s research and development teams use natural breeding methods to create patented varieties of berries. The first thing that they look for is flavor. Relying on natural cross-pollination techniques to continually improve Driscoll&rsquo;s berries, Driscoll&rsquo;s never irradiates or genetically modifies their plants.</p>
<p>Their plants are naturally bred to be more resistant to diseases and pests while meeting Driscoll&rsquo;s exacting quality standards for flavor and appearance. Each year, thousands of potential plants are studied so as to choose the top 1% to farm and sell under the Driscoll&rsquo;s brand name. It takes five to seven years to produce a seedling that is ready for commercial production. Every season, they flavor-test more than 500 selected varieties from test plots around the world. Every Driscoll&rsquo;s berry must be flavorful, attractive, resistant to disease, and hardy enough to ship well and arrive fresh at the store.</p>
<p><strong>The life of a Driscoll berry.</strong></p>
<p>Every Driscoll&rsquo;s berry begins life at the nursery. Driscoll&rsquo;s nursery locations are carefully selected based on their geographic isolation, which keeps the soil free of pests and diseases. Cuttings are taken from an original selected seedling and grown in the germ-free environment of Driscoll&rsquo;s screen houses. From there, the seedlings are planted and grown in nursery fields, a process that can take several years. After the seedlings are harvested, they are carefully packed and shipped to coolers, where they are kept chilled so that the plants remain in hibernation. Independent farmers pick up their seedlings just in time for planting.</p>
<p>The goal of every Driscoll&rsquo;s farmer is to shape, rather than control, the biological diversity of their fields, with a minimum amount of agricultural inputs. Planting the berries is a delicate process and the correct timing is critical. Each row must be laid out so that it has exactly the right slope, to ensure that irrigation water will flow smoothly throughout the field.</p>
<p><strong>Hand-picked in the Field</strong></p>
<p>Each morning, Driscoll's independent farmers pick up their clamshell containers at the cooler, hand-pick the berries in the field and return them to a nearby Driscoll&rsquo;s cooler that same afternoon.</p>
<p><strong>Inspected for Quality</strong></p>
<p>The berries are then tagged, inspected for quality and immediately placed into refrigeration tunnels to bring them to optimal storage temperature.</p>
<p><strong>Delivery</strong></p>
<p>Berries are a delicate fruit and are vulnerable to field heat, so Driscoll's builds state-of-the-art cooler facilities near all of their farming regions in order to get the berries in from the field and chilled to the perfect temperature as quickly as possible. It can take anywhere from 45 minutes to 2&frac12; hours to cool a pallet of Driscoll&rsquo;s berries from field temperature to a chilly 33 degrees F. Berries are shipped as soon as possible after harvest to ensure they arrive at our store fresh, ripe and delicious.</p>
<p>&nbsp;</p>2017-05-30T21:06:24-05:00Blog:421http://priscosfamilymarket.com/fight-the-sniffles-with-local-honeyFight the sniffles with local honey<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/may/andy.jpg" alt="" width="250" height="241" />Local honey can provide relief from airborne seasonal pollen allergies. It's not that different than getting a vaccination for the flu: There you get an injection of a minute amount of the virus that can make you sick so that your body can recognize it and build up antibodies to fight it off. Now consider pollen allergies...In nature, the bees are collecting nectar from the very plants that are making you sneeze and sniffle, and so with honey you can ingest minute amounts of the very allergen that is troubling you.</p>
<p>A tablespoon of local honey each day can relieve the symptoms of pollen related allergies. Include a spoonful of local honey in your daily diet throughout the year and you may never need to take antihistamines for pollen allergies again. You want to be sure to use honey that has not been heat-treated as this can damage or reduce the pollen in the honey. <br /> <br /> Did you know that at Prisco&rsquo;s we are pleased to be able to offer two great family-owned and run local honey farm lines, <strong>Lorence&rsquo;s Bea Haven</strong> and <strong>Heritage Prairie Farms</strong>?</p>
<p>Charles and Karen Lorence are good customers of Prisco&rsquo;s and they have been supplying us with their Honey Bee Haven honey for decades. Charles is a director for the American Beekeeping Federation. Karen writes for the American Bee Journal and other newspapers. The honey produced is from organic areas of cultivated and wildflower plants. The processing of honey is done without heat and minimal straining. One of their more popular items and a great way to get your daily dose of local honey are their Honey Stix available in many different flavors. You&rsquo;ll also want to take advantage of several honey bee by-products that Karen Lorence takes pride and pleasure in producing, like Beeswax Lip Balms, Beeswax Moisturizer Bars, and Beeswax Candles and Lotion Bars.</p>
<p>At Heritage Prairie Farms, owned by Nate Sumner in Elburn, honey is unique because it is where some of their very first roots began. As their tradition of local raw honey harvesting continues, their amazing bees make their sweet, golden nectar from millions of flowers on and the surrounding their Certified Organic farm.</p>
<p>Nate is always eager to explain the importance of his bees to the future viability of his farm. &ldquo;With Colony Collapse Disorder on the rise and pollinators in the news, many of you have probably heard about why it is so important to protect our bees. At the farm, the continual growth of sustainable beekeeping remains of the utmost importance to us. We go out of our way to ensure that the way we are handling our bees and hives reflects our beekeeping mission.&rdquo;</p>
<p>Next time you feel your eyes water or get a sniffle or sneeze unexpectedly, remember local honey and think about giving this natural cure for pollen allergies a serious try.</p>
<p>&nbsp;</p>
<p>Andy</p>2017-05-30T21:00:24-05:00Blog:420http://priscosfamilymarket.com/picnicking-with-friends-and-familyPicnicking with friends and family<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/may/picnic.jpg" alt="" width="250" height="243" />Late spring and early summer are fantastic times of the year when it comes to cooking. Why? Because you aren't forced to do all your preparation in a single room. Warm weather means finally being able to spread out -- which is delightful after having been cooped for up so long. Gone are the months spent huddling near a stove or standing shoulder-to-shoulder with anyone and everyone else that needs to use the kitchen's counters or amenities. Now you can prepare your vegetables or side dishes in one area of the kitchen, your appetizers in another, and everything else -- such as your main entree -- outside near the grill or on the patio or picnic table.</p>
<p>But the truly great thing is, you're not limited to simply preparing your meal elsewhere. Warm weather means having the freedom to eat anywhere you choose as well!</p>
<p>Like cookouts, picnics are a great way to spend a sunny day, either with your sweetheart or with friends and family. It means getting plenty of sunlight and fresh air, exercise (if you're the sort who likes a good day trip), and, most importantly, getting out of and away from that darned house. Picnics are a great time to relax, load up a plate with good food, pop open a drink (or two!) and enjoy a scenic, natural view, all while socializing with the people you care about.</p>
<p>Here are some suggestions for a fun and satisfying picnic:</p>
<p><em>(info courtesy of wikihow.com)</em></p>
<p><strong>Plan ahead.</strong> Picnicking is made much more festive when a little forethought is used. Nothing spoils the fun more than not having a corkscrew or a fork when you need one! Keep a "picnic" box, too. Load it with plates and napkins, plastic utensils, a spare bottle opener and corkscrew, plastic food containers, wraps, bags, and other non-perishables.</p>
<p><strong>Think comfort as much as food.</strong> Picnics are fun -- unless you are sitting on soggy or rocky ground, on a blanket that's too small, in the rain, with soggy paper plates. If you are on the ground, make sure you pack pillows or chairs. If the weather is iffy, have umbrellas in the car. Make sure your blanket is big enough for your crew. If not, have enough for everybody to be able to spread out a bit. Lots of space is good, and it makes the ants work harder for their share.</p>
<p><strong>Shop ahead of time.</strong> Have all your ingredients ready before the day of the event. But prepare the food as late as possible, so that everything is fresh and delicious. If you're preparing things like macaroni or potato salad, make sure you keep them refrigerated so they don't spoil.</p>
<p><strong>Play!</strong> If you are picnicking with children, bring a softball or a board game. Frisbees are fun too, for kids and adults. Have activities that everybody can be involved in.</p>
<p><strong>Keep it safe.</strong> Bring along a little first aid kit, just in case. Some sun screen, bug spray, antiseptic wash, bandaids and gauze&mdash;nothing too complex.</p>
<p>And a few additional tips:</p>
<ul>
<li>
<p>Always wash all your picnic items and dispose of food on returning from a picnic. That way, your picnic pack will be fresh and ready for you at all times.</p>
</li>
<li>
<p>You can purchase cake covers that will keep food safe from insects. These fold up neatly and are a great addition to a picnic set.</p>
</li>
<li>
<p>Use non-disposable items over disposable ones when possible. If you are worried about breaking your favorite plates or losing special cutlery, buy cheap used ones from thrift stores...</p>
</li>
<li>
<p>Tea, coffee, juice and soft drinks all taste better in glass or metal containers. Avoid the throw-away kinds of cups and glasses if you can, but also be aware of park regulations regarding glass containers.</p>
</li>
</ul>
<p>&nbsp;</p>2017-05-22T17:45:13-05:00Blog:419http://priscosfamilymarket.com/its-important-that-we-never-forget-them-or-what-they-did-for-usIt’s Important That We Never Forget Them or What They Did for Us<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/may/andy.jpg" alt="" width="250" height="241" />The summer season is about to begin this weekend, as it always does with an extend three-day holiday. Assuming that the weather cooperates, most of us will take full advantage of the holiday and spend as much time as we can relaxing and enjoying our friends and family as we all welcome in the summer season.</p>
<p>Before we do, however, wouldn&rsquo;t it be nice if each of us spent a few moments reflecting on why we created this Memorial Holiday? It is a day set aside to remember and honor the tens of thousands of men and women who put on a uniform and took an oath to defend our country, then went off to serve and unfortunately never made it back alive. They perished fighting for what they believed in, and for the greatest nation -- their homeland and ours.</p>
<p>We at Prisco&rsquo;s would like to help everyone remember our local heroes, so we put together a list of all the brave patriots who perished serving our country. We were unable to locate a list of local war fatalities for WWI or WWII or any conflict prior to the Korean conflict, but we honor all soldiers who died in service to our country including these brave men and women:</p>
<p style="margin-bottom: 0.11in; line-height: 108%;"><img style="display: block; margin-left: auto; margin-right: auto;" src="/content/images/uploaded/shoutout/2017/may/hero.jpg" alt="" width="558" height="810" /></p>
<p style="margin-bottom: 0.11in; line-height: 108%;">&nbsp;</p>
<p style="margin-bottom: 0.11in; line-height: 108%;">Have a great Memorial Day weekend everyone.</p>
<p style="margin-bottom: 0.11in; line-height: 108%;">Andy</p>2017-05-22T17:39:55-05:00Blog:418http://priscosfamilymarket.com/here-is-a-book-worth-having-in-your-collectionHere Is A Book Worth Having In Your Collection<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/may/andy.jpg" alt="" width="250" height="241" />Being in the grocery business, I see lots of material each week about new food trends, health and nutrition, allergens, government regulations, new item introductions, and on and on. You get my drift. This past week something about a new book being released June 1st caught my attention. Actually, it was the tagline of an article about the book that stated, &ldquo;Grocery shopping doesn't have to suck!&rdquo;</p>
<p><img style="float: left; padding-right: 10px;" src="/content/images/uploaded/shoutout/2017/may/book.jpg" alt="" width="175" height="175" />At first it reminded me of Joe Madon&rsquo;s mantra for the Cubs last year. My curiosity piqued, I wanted to learn more and the press release for the book invited me to view a short video featuring the author, Maria Marlowe, a nutritionist, as she explains in a somewhat humorous way her reason for writing the book titled <em>THE REAL FOOD GROCERY GUIDE.</em></p>
<p>Full disclosure&hellip; I do not yet own a copy, nor have I read a copy of this new book, but I&rsquo;ve got to admit that being the owner of a grocery store what I know so far sounds interesting and certainly has captured my attention. Enough so that I clicked on and watched the 4-minute video. <a href="https://www.facebook.com/MariaMarloweHealth/videos/1027832550680826/">Check it out yourself here</a>.</p>
<p>What Maria has done is cut through the confusion and gobblty-gook about food labeling, food handling, food prep, and nutrition, and has clearly selected as her target audience young professionals who realize that they want to and need to know more about the food that they buy, prepare, and eat. In checking out Maria&rsquo;s website, I learned that she has got both good credentials and an already strong following and her book has been endorsed by some pretty creditable folks like Dr. Dean Ornish (aka, the cardiologist who helped former president Bill Clinton get healthy after heart surgery).</p>
<p>I&rsquo;m certain that if you check in a few months there will be a copy or two of <em>THE REAL FOOD GROCERY GUIDE</em> available at our local library, but if you&rsquo;re like me and can&rsquo;t wait that long here is a link to <a href="http://mariamarlowe.com/">Maria Marlowe&rsquo;s website</a> where you can order your own copy and be one of the first on your block to be in the know about the foods you want for you and your family.</p>
<p>On another note, I wanted to share with you our excitement caused in part by this beautiful weekend of warm sunshine. The grilln&rsquo; season is here and in full swing at Prisco&rsquo;s. Check out this week&rsquo;s ad for great features on stuffed burgers, chicken, ribs, our homemade sausages, and lots more. To complement the grilled meats, our deli is featuring four of your favorite homemade salads; and don&rsquo;t forget to take home a homebaked Farmer&rsquo;s Market Apple or Dutch Apple pie and some Oberweis premium ice cream -- all on sale through Memorial Day!</p>
<p>&nbsp;</p>
<p>See you at the store,</p>
<p>Andy</p>
<p>&nbsp;</p>2017-05-16T17:28:21-05:00Blog:417http://priscosfamilymarket.com/gazpacho-this-summertime-cold-soup-is-not-only-delicious-its-healthyGazpacho - This summertime cold soup is not only delicious, it’s healthy! <p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/may/bev.jpg" alt="" width="250" height="238" />Unfortunately, far too few Americans have ever enjoyed this delicious summertime treat, and it&rsquo;s a real shame because it is quite tasty; and once you see how healthy it is, you will want to add it to your regular summer meal plans.</p>
<p>Originally from the Andalusian area along the south Mediterranean coast of Spain. History tells us that it has many different influences, from Greece and Rome, as well as from the Moor's and Arab culture. The original soup was blended stale bread, olive oil and garlic, with some liquid like water or vinegar that was pounded together in a mortar. Different vegetables and almonds that were available were also added. This soup evolved into different varieties, the most popular around the world being the tomato-based variety, which is served cold.</p>
<p>It was common for Roman soldiers to carry dried bread, garlic and vinegar to make the basics of this early soup. Christopher Columbus probably took this soup with him on his voyages from Spain. When he brought back tomatoes, cucumbers and different peppers, that is when the soup evolved to its present state. Now all kinds of things are added, such as watermelon and cantaloupe.</p>
<p>Here are some of our favorite homemade recipes. Note the nutritional information and the ingredient list and you will see why it&rsquo;s really worth getting acquainted with.</p>
<p><a href="/recipes/8501"><strong>Tamar's Gazpacho</strong></a></p>
<table style="height: 78px;" width="632" cellspacing="0" cellpadding="9"><colgroup><col width="78" /> <col width="78" /> <col width="79" /> <col width="79" /> <col width="78" /> <col width="79" /> <col width="85" /> <col width="78" /> </colgroup>
<tbody>
<tr valign="top">
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="78">
<p>Calories</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="78">
<p>Fat</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="79">
<p>Carbs</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="79">
<p>Protein</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="78">
<p>Fiber</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="79">
<p>Sugar</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="85">
<p>Cholesterol</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="78">
<p>Sodium</p>
</td>
</tr>
<tr valign="top">
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="78">
<p>88 cal.</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="78">
<p>0.6g</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="79">
<p>20 g</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="79">
<p>3.2 g</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="78">
<p>4.7 g</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="79">
<p>12 g</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="85">
<p>0 mg</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="78">
<p>120 mg.</p>
</td>
</tr>
</tbody>
</table>
<p style="margin-bottom: 0.11in; line-height: 108%;">&nbsp;</p>
<p><strong><a href="/recipes/3243">Mexican Gazpacho</a></strong></p>
<table style="height: 78px;" width="632" cellspacing="0" cellpadding="9"><colgroup><col width="78" /> <col width="78" /> <col width="79" /> <col width="79" /> <col width="78" /> <col width="79" /> <col width="85" /> <col width="78" /> </colgroup>
<tbody>
<tr valign="top">
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="78">
<p>Calories</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="78">
<p>Fat</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="79">
<p>Carbs</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="79">
<p>Protein</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="78">
<p>Fiber</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="79">
<p>Sugar</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="85">
<p>Cholesterol</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="78">
<p>Sodium</p>
</td>
</tr>
<tr valign="top">
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="78">
<p>86 cal.</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="78">
<p>0.5g</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="79">
<p>21 g</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="79">
<p>3.6 g</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="78">
<p>3.9 g</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="79">
<p>12 g</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="85">
<p>0 mg</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="78">
<p>100 mg.</p>
</td>
</tr>
</tbody>
</table>
<p style="margin-bottom: 0.11in; line-height: 108%;">&nbsp;</p>
<p><strong><a href="/recipes/2322">Gazpacho Andaluz - Cold Tomato Soup</a></strong></p>
<table style="height: 78px;" width="634" cellspacing="0" cellpadding="9"><colgroup><col width="78" /> <col width="78" /> <col width="79" /> <col width="79" /> <col width="78" /> <col width="79" /> <col width="85" /> <col width="78" /> </colgroup>
<tbody>
<tr valign="top">
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="78">
<p>Calories</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="78">
<p>Fat</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="79">
<p>Carbs</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="79">
<p>Protein</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="78">
<p>Fiber</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="79">
<p>Sugar</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="85">
<p>Cholesterol</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="78">
<p>Sodium</p>
</td>
</tr>
<tr valign="top">
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="78">
<p>56 cal.</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="78">
<p>1.0g</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="79">
<p>11 g</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="79">
<p>2.2 g</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="78">
<p>2.4 g</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="79">
<p>6 g</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="85">
<p>0.2 mg</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="78">
<p>54 mg.</p>
</td>
</tr>
</tbody>
</table>
<p style="margin-bottom: 0.11in; line-height: 108%;">&nbsp;</p>
<p>The term Gazpacho has also become synonymous with any soup served cold. Here are a few of our summer favorites:</p>
<p>&nbsp;</p>
<p><strong><a href="/recipes/11115">Blackberry Gazpacho</a></strong></p>
<table style="height: 78px;" width="638" cellspacing="0" cellpadding="9"><colgroup><col width="78" /> <col width="78" /> <col width="79" /> <col width="79" /> <col width="78" /> <col width="79" /> <col width="85" /> <col width="78" /> </colgroup>
<tbody>
<tr valign="top">
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="78">
<p>Calories</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="78">
<p>Fat</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="79">
<p>Carbs</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="79">
<p>Protein</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="78">
<p>Fiber</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="79">
<p>Sugar</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="85">
<p>Cholesterol</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="78">
<p>Sodium</p>
</td>
</tr>
<tr valign="top">
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="78">
<p>210 cal.</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="78">
<p>3.8g</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="79">
<p>34 g</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="79">
<p>2.5 g</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="78">
<p>8.3 g</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="79">
<p>23 g</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="85">
<p>6.3 mg</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="78">
<p>9.4 mg.</p>
</td>
</tr>
</tbody>
</table>
<p style="margin-bottom: 0.11in; line-height: 108%;">&nbsp;</p>
<p><strong><a href="/recipes/10924">Chilled Strawberry Soup</a></strong></p>
<table style="height: 78px;" width="639" cellspacing="0" cellpadding="9"><colgroup><col width="78" /> <col width="78" /> <col width="79" /> <col width="79" /> <col width="78" /> <col width="79" /> <col width="85" /> <col width="78" /> </colgroup>
<tbody>
<tr valign="top">
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="78">
<p>Calories</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="78">
<p>Fat</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="79">
<p>Carbs</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="79">
<p>Protein</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="78">
<p>Fiber</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="79">
<p>Sugar</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="85">
<p>Cholesterol</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="78">
<p>Sodium</p>
</td>
</tr>
<tr valign="top">
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="78">
<p>200 cal.</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="78">
<p>0.9g</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="79">
<p>49 g</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="79">
<p>2.0 g</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="78">
<p>6.1 g</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="79">
<p>40 g</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="85">
<p>0 mg</p>
</td>
<td style="border: 1px solid #00000a; padding: 0in 0.08in 0in 0.08in;" width="78">
<p>4.2 mg.</p>
</td>
</tr>
</tbody>
</table>
<p>&nbsp;</p>
<p>&nbsp;</p>2017-05-16T17:15:11-05:00Blog:416http://priscosfamilymarket.com/summer-food-safetySummer Food Safety<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/may/meat.jpg" alt="" width="250" height="243" />Summer grilling season is just about here, so now seems like an appropriate time to bring up the subject of food safety &ndash; an incredibly important topic for anyone who is going to throw or participate in an outdoor barbecue over the next several months.</p>
<p>According to the FDA, eating outdoors in warm weather presents a food safety challenge. Bacteria in food multiply faster at temperatures between 40&deg;F and 140&deg;F, so summer heat makes the basics of food safety especially important. There are certain precautions everyone should take when preparing, grilling, and/or serving food outdoors in order to avoid foodborne illnesses:</p>
<p>&nbsp;</p>
<p><span style="text-decoration: underline;">You should always</span>:</p>
<p><strong>Keep your hands clean</strong></p>
<p>This applies especially to the person preparing the food. Wash hands well and often with soap and water for at least 20 seconds. If you're in an outdoor setting with no bathroom, use a water jug, some soap, and paper towels.</p>
<p><strong>Wash utensils and surfaces between uses</strong></p>
<p>The FDA even recommends that you sanitize any utensils you may be using once you are finished with them, or if you decide to use a utensil for another purpose, such as serving or stirring a different food item. For example, you do not want to use tongs that were originally used to handle raw meat to serve.</p>
<p>Cutting boards and other surfaces should receive equal attention; in fact, you might want to use different colored cutting boards that are assigned to specific food groups as an extra precaution.</p>
<p><strong>Avoid cross-contamination</strong></p>
<p>Another common mistake that can lead to the spread of bacteria is allowing raw food juices drip on other foods on the grill during cooking.</p>
<p>&nbsp;</p>
<p><span style="text-decoration: underline;">You should never</span>:</p>
<p><strong>Keep raw food and cooked food in the same place</strong>, or on the same surfaces</p>
<p>Keep your raw meat in its own cooler or section of the refrigerator to avoid juices coming in contact with fresh vegetables, fruit or other foods. In addition, don't use a plate that previously held raw meat, poultry, or seafood for anything else unless the plate has first been washed in hot, soapy water.</p>
<p><strong>Marinate food on the counter, or reuse marinade that contained raw meat</strong></p>
<p>Always marinate meat or seafood in a cooler or refrigerator. If you want to use some of the marinade as a sauce on the cooked food, reserve a separate portion.</p>
<p><strong>Undercook the food</strong></p>
<p>To kill any harmful bacteria that may be present, it&rsquo;s necessary to cook your food thoroughly. A food thermometer is highly recommended. Hamburgers should be cooked to at least 160&deg;F. If a thermometer is not available, make sure hamburgers are brown all the way through, not pink. Chicken should be cooked to at least 165&deg;F. If you partially cook food in the microwave, oven or stove to reduce grilling time, do so immediately before the food goes on the hot grill. Don&rsquo;t wait.</p>
<p><strong>Allow hot foods to cool</strong></p>
<p>Hot food should be kept at or above 140&deg;F. Hot food should be wrapped well and placed in an insulated container. If bringing hot take-out food such as fried chicken or barbecue to an outdoor party, eat it within two hours of purchase. In addition to bringing a grill and fuel for cooking to an outdoor location, remember to pack a food thermometer to check that your meat and poultry reach a safe internal temperature. When re-heating food at the outing, be sure it reaches 165&deg;F.</p>
<p><strong>Allow cold foods to warm</strong></p>
<p>Cold food should be held at or below 40&deg;F. Store perishables in a cooler with ice on top of the food, not just underneath. Bring one cooler for drinks and another to store foods like chicken salad, coleslaw, cheese, etc. Drain off water as ice melts and be sure to replace the ice frequently! You want to maintain as cold a temperature as possible.</p>
<p>&nbsp;</p>2017-05-09T15:12:57-05:00Blog:415http://priscosfamilymarket.com/wedding-bells-and-other-announcementsWedding Bells and Other Announcements<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/april/andy.jpg" alt="" width="250" height="241" />I wanted to take a couple of minutes to update everyone on some exciting news! Prisco&rsquo;s is getting 2 new family members! First, and most importantly, I am getting married to my beautiful fianc&eacute;e Sarah next month, and we couldn&rsquo;t be happier! We are excited that we will be helping each other grow for the rest of our lives and look forward to the many challenges that face us! I love you darling, and I can&rsquo;t wait for our special day!</p>
<p>The second member joining the Prisco&rsquo;s Family is CertCo, Inc.! We are very excited to announce our new wholesaler, as we have been working with them to amplify our service to you and the community. Our excellent teams -- Dave at CertCo and our department managers -- have been working around the clock to make the transition smooth. Keep your eyes peeled for improvements all around the store, including hot new items you&rsquo;ve been asking for!</p>
<p>As we go through this transition, one thing you will begin to notice, almost immediately, is that the familiar house label &ldquo;Centrella&rdquo; will be getting replaced by our new private label line called &ldquo;<strong>Shurfine</strong>&rdquo;. The brand Shurfine has also been around for over 50 years when a group of retailer-owned grocery wholesalers joined together to combine their buying power to compete with the growing number of corporate-owned chain stores. Since its inception, the mission of the Shurfine brand has always been to provide products of the quality you want and the value you need. Don&rsquo;t hesitate to give them a try -- We guarantee that you will find them comparable or superior to other brands, and always at a very affordable and competitive price.</p>
<p>If you have any questions or concerns, please feel free to stop in and talk to us! We are here for you and are proud to keep serving you!</p>
<p>Finally, I&rsquo;d be remiss if I didn&rsquo;t pass along my best wishes and love to my Mom, Beth, and thank her for all she does every day to help make our store something we can all be proud of. On behalf of my sisters, Bridget and Jacquie, and myself, we want to wish you a Happy Mother&rsquo;s Day this Sunday. Take the day off and enjoy it, Mom! We would also like to extend our good wishes to all the other moms, grandmas and step moms that we are privileged to call our customers. Happy Mother&rsquo;s Day to all!</p>
<p>Best Regards,</p>
<p>Andy</p>2017-05-09T15:04:53-05:00Blog:414http://priscosfamilymarket.com/mexican-chocolate-slightly-different-from-our-american-expectationsMexican Chocolate – slightly different from our American expectations<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/may/churros.jpg" alt="" width="250" height="250" />Mexican chocolate has a distinctive, rich flavor that can be used in regular dishes or baking. Its rich taste is profound in beverages such as hot chocolate. Mexican chocolate&rsquo;s sweetness comes from its savory ingredients and cream finish.</p>
<p>The sweetness found in Mexican chocolate has not always been so substantial. Chocolate has been in Mexico for years, dating back to the Aztecs. Although many people associate chocolate with sweetness today, the original Mexican chocolate was in fact rather sour and intense, and it was highly prized. When the Spanish were introduced to chocolate, they brought it back to Europe, popularizing it among the upper classes; for quite some time, hot chocolate drinking was rather trendy.</p>
<p>It&rsquo;s made with roasted and ground cacao nibs, sugar, and cinnamon. Other spices such as nutmeg and allspice may be added, along with nuts, and chilies are sometimes used as well. Mexican chocolate tends to be rather granular in texture, with a creamy finish from the cocoa butter. The natural sweetness from the sugar makes the addition of extra sweetener unnecessary.</p>2017-05-02T17:44:30-05:00Blog:413http://priscosfamilymarket.com/spice-up-your-weekend-with-some-of-these-zippy-mexican-menu-ideasSpice up your weekend with some of these zippy Mexican menu ideas.<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/may/beth.jpg" alt="" width="250" height="257" />Unless you are of Mexican decent, chances are you know little of the origins of this recently popularized Mexican day of celebration. That is because it commemorates a battle from the French -Mexican war of 1861-1867. Our own country was deeply entrenched in the American Civil War so we had little interest in other wars of the world.</p>
<p>General Ignacio Zaragoza lead a poorly supplied and greatly outnumbered Mexican army in defeating the French army that was attempting to capture Puebla de Los Angeles, a small town in east-central Mexico. The battle represented a great moral victory for the Mexican government, symbolizing the country&rsquo;s ability to defend its sovereignty against a powerful invading foreign nation.</p>
<p>While all that history took place over 150 years ago, today it is a time for Mexican-Americans and gringos alike to celebrate with good food and cold cerveza (beer).</p>
<p>Since many of us don&rsquo;t have a Mexican heritage, I thought it might be fun to offer up a few recipe suggestions to help stimulate some creative meal planning for this weekend.</p>
<p>Appetizers &amp; Soups</p>
<ul>
<li>
<p><a href="/recipes/10393">Chicken Tortilla Soup</a></p>
</li>
<li>
<p><a href="/recipes/3243">Mexican Gazpacho</a></p>
</li>
<li>
<p><a href="/recipes/10650">Mexican Cheese &amp; Black Bean Dip</a></p>
</li>
</ul>
<p>Main entrees</p>
<ul>
<li>
<p><a href="/recipes/20876">Flank Steak with Corn Salsa</a></p>
</li>
<li>
<p><a href="/recipes/20732">Adobo Seasoned Chicken and Rice</a></p>
</li>
<li>
<p><a href="/recipes/20874">Shrimp Fajitas</a></p>
</li>
<li>
<p><a href="/recipes/11256">Tortilla Crusted Chicken Paillard</a></p>
</li>
</ul>
<p>Side Dishes</p>
<ul>
<li>
<p><a href="/recipes/20782">Red Beans and Rice</a></p>
</li>
<li>
<p><a href="/recipes/1562">Spanish Rice</a></p>
</li>
<li>
<p><a href="/recipes/20736">Homemade Refried Beans</a></p>
</li>
</ul>
<p>Beverages and dessert</p>
<ul>
<li>
<p><a href="/recipes/21213">Churros with Chocolate Sauce</a></p>
</li>
<li>
<p><a href="/recipes/21212">Horchata</a></p>
</li>
<li>
<p><a href="/recipes/6399">Mexican Coffee</a></p>
</li>
<li>
<p><a href="/recipes/3241">Mexican Corn Pudding</a></p>
</li>
</ul>
<p>&nbsp;</p>
<p>Hope you enjoy your Cinco de Mayo Fiesta.</p>
<p>Beth</p>2017-05-02T17:27:39-05:00Blog:412http://priscosfamilymarket.com/almon-a-popular-seafood-choice-for-americansSalmon - A popular seafood choice for Americans<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/april/salmon.jpg" alt="" width="240" height="240" />After shrimp and canned tuna, salmon comes in as the third most consumed seafood in the US. The average American consumes 2 pounds/year. When you consider the large number who either don&rsquo;t like or eat much seafood, or those with limited access to seafood, it means that some folks are eating quite a lot of salmon. While it truly is popular, there is a lot that most folks just don&rsquo;t know about salmon.</p>
<p>The thing about salmon that makes them very recognizable versus other species of fish is their distinct pink color. We&rsquo;ve even coined a name for the color, which you will find in clothing store catalogs and paint samples. &ldquo;Salmon&rdquo; (or &ldquo;salmon pink&rdquo;) is meant to describe a delicate, reddish-pink hue that has become extremely popular in recent years. However, the famous salmon color is not something that is dictated by the fish&rsquo;s DNA. Instead, salmon get their color thanks to their diet. Specifically, the color comes from an anti-oxidant carotenoid called astaxanthin. This chemical is produced in the chloroplasts of yeasts and algae. Salmon don&rsquo;t feed on algae and yeast, but the smaller fish on which salmon feed -- and which make up the majority of their diet -- do. Once again, it goes to prove that we are what we eat.</p>
<p>The most compelling thing we should know about salmon is that, generally speaking, it is good for our health. Salmon is one of the most nutritious types of fish to add to your diet. It supplies iron, zinc, niacin, vitamin B6 and vitamin B12, in addition to a whole host of other nutrients.</p>
<p>Salmon is also a source of unsaturated fats -- healthy types of fat that help protect your health -- called polyunsaturated fats and monounsaturated fats. Both kinds of healthy fats help normalize your heartbeat and ease inflammation, which is a response from your immune system that can increase your risk of cancer and other chronic illnesses. A 3-ounce serving of wild Atlantic salmon supplies 4.9 grams of unsaturated fats, and the same portion of coho salmon contains 4.4 grams. Three ounces of sockeye salmon have 2.5 grams of unsaturated fats, and a 3-ounce serving of farmed Atlantic salmon provides 7.4 grams.</p>
<p>Salmon contains a specific type of unsaturated fat called omega-3 fatty acids. Omega-3 fatty acids lower your risk of dying from heart disease, according to Mayo Clinic. The omega-3 fatty acids in salmon help keep your heart healthy by protecting the health of your blood vessels. They help lower triglycerides, reduce your blood pressure and prevent blood clots, effects that go a long way toward protecting your heart. Choosing salmon over red meat can help lower your cholesterol -- the waxy substance that can build up in your arteries and increase your risk of heart attack -- because salmon is much lower in saturated fat than beef, pork, and some cuts of poultry.</p>
<p>In addition, salmon is a very good source of protein. While the specific protein content varies depending on what type of salmon you're eating, a 3-ounce serving contains an average of about 20 to 21 grams. Eating a serving of any kind of salmon is a nutritious way to make sure you're getting plenty of protein.</p>
<p><span style="text-decoration: underline;">A few cooking tips regarding salmon</span></p>
<ul>
<li>
<p><strong>Dealing with the bones</strong> - You should remove the pin bones&mdash;but carefully. Pulling them up and out of the salmon will rip up its flesh, which is not a good look. Take tweezers and carefully pull out the pin bones in the same direction the bones are oriented in the salmon&rsquo;s flesh.</p>
</li>
<li>
<p><strong>Skin, keep it or remove it?</strong> Skin is tasty and will enhance the flavor of your fish. So when you&rsquo;re cooking salmon, keep that skin on. The meat itself is quite delicate and the skin provides a safety layer between your fish&rsquo;s flesh and a hot pan or grill. Start with the skin-side down, and let it crisp up. Then it's easy to slide your spatula under the salmon&rsquo;s skin to turn it and the flesh won&rsquo;t stick to the pan. There is an exception to the keep on the skin rule, however: When poaching salmon, you will want to remove the skin first with a sharp filleting knife.</p>
</li>
<li>
<p><strong>When poaching, add flavor to your water </strong>&ndash; There is no reason to poach your salmon in plain tap water. Add zest and flavor by spiking the water with lemon or a half head of garlic. Another good idea is to poach the salmon in dry white wine. Not only will these ideas add flavor to your fish, they go a long way in preventing your kitchen from smelling like a fish house.</p>
</li>
<li>
<p><strong>Don&rsquo;t overcook it</strong> &ndash; We&rsquo;ve all heard the phrase, &ldquo;Cook it till it flakes&rdquo;.Turns out that this in one of the most common mistakes made when cooking salmon. If using a grill or a pan, sear salmon skin-side down on high heat until the skin is crispy, then, whether you flip your fish or not, finish cooking it on low heat. The fish&rsquo;s sections should give and pull apart easily, not flake into dry pieces.</p>
</li>
<li>
<p><strong>Enjoy the leftovers </strong>&ndash; How often do you hear people say, &ldquo;I&rsquo;m not saving the leftovers because reheated fish is never any good&rdquo;? Perhaps that is true, but who says that you need to reheat the leftover salmon? Cold, day-old salmon is delicious; flake it into a salad, turn it into a sandwich, or just eat it straight from the fridge.</p>
</li>
</ul>
<p>Hope we&rsquo;ve piqued your taste buds and have you thinking of delicious, fresh salmon.&nbsp;<strong><a href="/recipes/search/ingredient/salmon">Here is a collection of Salmon recipes</a></strong> that you might like to review.</p>
<p>&nbsp;</p>2017-04-25T18:26:19-05:00Blog:411http://priscosfamilymarket.com/lets-clear-up-some-confusion-about-pork-anatomyLet’s Clear Up Some Confusion About Pork Anatomy.<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/april/margaret.jpg" alt="" width="250" height="245" />For some unknown reason the meat industry had always been somewhat cloaked in mystery when it comes to identifying various cuts of meat. Some of it has to do with regional traditions that have become a bit hazy as we Americans have become a more mobile society. Also, part of the confusion has come about as marketers have attempted to come up with more creative cuts of meat and dubbed these meat cuts with new names which are thought to be more appealing to the consumer.</p>
<p>Today I thought I&rsquo;d focus with on the part of a pig&rsquo;s carcass that provides some delicious meat at very economical prices, but is often less than well understood...</p>
<p>When we speak of pork chops, baby back ribs, bacon, hams, and rolled pork roasts, there is little to be confused about. Although all come from the same animal, each is very different from the other in taste, appearance, the way that they are most often prepared, and the type of meals at which they are often served. We tend to think of bacon as breakfast food, while a ham is for a big family meal at Christmas or Easter, while chops and ribs are common fare for summer barbeque parties and rolled pork roasts are most often reserved for Sunday meals or when company is invited.</p>
<p>Today, let&rsquo;s turn to a very different portion of our friend Mr. Pig and talk about the<strong> pork shoulder </strong>or<strong> pork butt</strong>. To begin, let&rsquo;s get the anatomy correct. We humans stand and walk upright on two legs. Pigs, however, as with other livestock, walk around on four legs and have no arms. So, if a pig has no arms, where are its shoulders? Likewise, are we correct to presume that a pork butt would be found at the rear end of a pig just above its hind legs? Here is where it gets a bit tricky. Didn&rsquo;t I start by saying that there is a lot of confusion with respect to meat cuts? This is an excellent example of just that concept.</p>
<p><span style="text-decoration: underline;">The Difference Between a Shoulder and a Butt</span></p>
<p>Both come from the front of the animal and if you were to look at a hog standing these would be located in the upper front quarter behind the head, perhaps what we might think of as the neck area. In general, the primal cuts from the top of the pig (like the loin) are leaner and more tender than those from the bottom. But cooking the tougher cuts (like the shoulder and the hocks) low and slow can make them tender and juicy.</p>
<p>Yet there is, traditionally, a difference between pork shoulder and pork butt. Cuts labeled "pork shoulder" (including a "picnic shoulder") are from the thinner, triangle-shaped end of the shoulder whereas the "butt" is from the thicker, more intensely marbled end of the shoulder. As such, pork shoulder is a bit better for cooking whole and slicing, whereas pork butt is perfect for making pulled pork and other recipes in which the meat is meant to fall apart (the streaks of fat that run through it, creating the marbling, make it fall apart more easily once it's cooked to tenderness). Both, however, are great cut up and used as stew meat and in chillis. And you can, if necessary, use them interchangeably in most recipes.</p>
<p><span style="text-decoration: underline;">How to Cook Pork Shoulder</span></p>
<p>What they do have in common (besides their place of origin on the pig) is that both pork shoulder and pork butt benefit from long, slow cooking that tenderizes them and melts the fat that runs through them. The shoulder is an area of the hog that sees a lot of activity. Those muscles work hard carrying all that weight around. They get built up and tend to have more flavor than more tender cuts, but they must be cooked accordingly.</p>
<p>I like pork shoulder for two main reasons;</p>
<ol type="a">
<li>
<p>It is a very economical piece of meat</p>
</li>
<li>
<p>When cooked properly it will become well tenderized, and because of the nature of the fat woven into the muscle this is a much tastier cut than some other more popular cuts like chops or pork loin roasts.</p>
</li>
</ol>
<p>Now that you know a bit more about this lesser known cut of pork, let me suggest some recipes that are all worthy of a try.</p>
<p><a href="/recipes/2557">Spicy Pork Chili</a></p>
<p><a href="/recipes/2815">Mustard-Bourbon Kabobs</a></p>
<p><a href="/recipes/3001">Goulash</a></p>
<p><a href="/recipes/3036">Green Chile Pork Stew</a></p>
<p><a href="/recipes/20781">Schweinebraten - German Style Roast Pork</a></p>
<p><a href="/recipes/20784">Roast Pork Shoulder Caribbean-Style</a></p>
<p><a href="/recipes/20785">Pulled Pork</a></p>
<p>&nbsp;</p>
<p>Margaret Prisco &ndash; retired Meat Manager and present consultant</p>2017-04-25T18:07:33-05:00Blog:410http://priscosfamilymarket.com/easy-steps-to-start-a-compost-pileEasy Steps to Start a Compost Pile<p><span style="text-decoration: underline;"><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/april/compost.jpg" alt="" width="250" height="249" />3 Essential Elements for Perfect Compost</span></p>
<p><strong>STEP: 1. Start with a container</strong></p>
<p>We&rsquo;re dealing with decomposing organic material, so the structure doesn&rsquo;t need to be fancy. You just need some sort of way to hold all of the ingredients together so the beneficial bacteria that break down the plant matter can heat up and work effectively. Compost bins are of two types, stationary and rotating. Both types must have their contents turned periodically to provide oxygen and combine the decaying materials. The more often rotation takes place the faster decomposition occurs.&nbsp; There are lots of different compost bins available for sale or you can build your own -- just go to Google and let your keyboard to the walking. Most people will opt for the easiest, least expensive option so we will focus on the stationary bin.&nbsp; Here is one we found in a quick web search for less than $100.</p>
<p><img style="float: left; padding-right: 10px;" src="/content/images/uploaded/blog/2017/april/composter.jpg" alt="" width="200" height="167" /><strong><em>Economical 3-Bin Wire Composter</em></strong></p>
<p>This 3-bin composter holds a total of 48 cubic feet and is made of heavy-gauge, powder-coated steel. You may need only one composter most of the year, but where can you put that mountain of leaves every fall? This three-bin wire composter holds 48 cubic feet of leaves, grass clippings and garden scraps, without the investment of an enclosed composter. The three bins can also be used to separate compost: one to collect yard and kitchen waste, one for cooking compost, and one for finished compost.<br /><br />When using the stationary bin method, locate the pile in a sunny location so that it has as much heat as possible. If it&rsquo;s in the shade all day, decomposition will still happen, but it will be much slower, especially when freezing temps arrive in the fall. Compost tumblers can also take heat advantage of being placed in direct sunlight.</p>
<p><strong>STEP 2. Get the ingredient mix right</strong></p>
<p>A low-maintenance pile has a combination of brown and green plant matter, plus some moisture to keep the good bacteria humming. Shredded newspaper, wood chips and dry leaves are ideal for the brown elements; kitchen waste and grass clippings are perfect for the green add-ins.</p>
<p><em>Skip meat, fish and dairy for outdoor bins because they tend to attract pests like mice, raccoons and dogs</em>. If you&rsquo;re using a simple container, it&rsquo;s best to start heaping the ingredients right on the ground, starting with chunky material like small branches or woody stems on the bottom for good airflow. Every time you add green material, add some brown as well to keep a good moisture balance and create air pockets.</p>
<p>It&rsquo;s a good idea to give your new pile a jump-start to get the process started. There are several great activators that are ready to go right out of the box. No need to mix it in well. Fold in a couple shovelfuls of garden soil rich in organic matter and let the natural process begin.</p>
<p>How do you know if your compost pile needs watering? Most expert composters suggest a moisture content of 40% to 60%. A quick, hands-on and visual check should tell you if the pile is too dry: it will lack heat and there&rsquo;ll be little evidence of organic material break down. If you compost is too wet, it&rsquo;s probably slimy and smells bad. A good rule-of-thumb is the sponge test: your compost should have the consistency and moisture content of a wrung-out sponge when you squeeze it.</p>
<p>If your compost is too dry, water it from the top down until you reach the desired &ldquo;wrung sponge&rdquo; consistency. A good turning at this point will aid in even distribution of moisture. If your compost it too wet, try adding newspaper paper, brown (unbleached) cardboard or chopped straw (make sure it&rsquo;s seed free if you can). The idea is to open up your pile&rsquo;s insides so that more air may circulate through. Adding air by turning your pile can also help (but is a lot more work). The best time to get your pile&rsquo;s moisture content just right is when you build it. Once a pile is started properly it&rsquo;s almost self-maintaining (minus that turning). There&rsquo;s also the chance that if you live in a wet coastal climate your pile will be too wet because of frequent rains. Covering your pile with straw or even a tarp will help. And it will help contain heat.</p>
<p><strong>STEP 3. Remember a few simple chores</strong></p>
<p>Taking care of a compost pile is extremely basic, and a small amount of care makes a huge difference. Add material regularly to give the happy bacteria some fresh food to consume and enough insulation to keep the process warm.</p>
<p>Turn the pile with a pitchfork or compost aerator every week or two to make sure that all of the materials are blended in and working together. After you&rsquo;ve mixed things up, grab a handful to see if it&rsquo;s slightly damp. Too little moisture will slow the decomposition process and too much will leave you with a slimy mess.&nbsp; In a few months, your finished product should be a dark, crumbly soil that smells like fresh earth.</p>
<p>&nbsp;</p>2017-04-18T14:47:24-05:00Blog:409http://priscosfamilymarket.com/lets-all-try-to-put-religious-and-political-differences-aside-this-week-and-think-universally-about-mother-earth-and-her-futureLet’s all try to put religious and political differences aside this week and think universally about Mother Earth and her future.<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017//april/andy.jpg" alt="" width="250" height="241" />On April 22nd, the world will celebrate Earth Day for 47th time.&nbsp; Earth Day has evolved into a globally celebrated event, with festivities occurring in more than 200 countries. In its simplest form, it&rsquo;s a day for people to step back, take a deep breath and appreciate Earth in all its splendor. But for many people, Earth Day holds the potential to ignite broad environmental action.</p>
<p>So often when we are faced with what seems an insurmountable task, we tend to try to use any excuse to avoid dealing with it because we simply feel overwhelmed by it. We can&rsquo;t imagine how what we do, alone, will actually matter.&nbsp; The fact is that this planet of ours is home to billions of individuals just like us, and every time one of us does something positive that is mimicked by one or two others things can and do snowball into meaningful change.</p>
<p>Rather than feeling like we need to solve the problems of the world, let&rsquo;s start with each doing as little as<em> one positive thing</em> to help make our environment better.&nbsp; We have thousands of customers who frequent our store.&nbsp; If just 500 of them did one meaningful thing to celebrate Earth Day there indeed would be a noticeable impact on our local environment -- and that, in turn, will be added to what takes place in communities across the globe. We can stem the tide of abuse to our world, which is necessary for the survival of our civilization.</p>
<p>Here are a handful of easy to do activities which you can consider; perhaps make a family project out of working on a couple different initiatives, rather than trying to do everything at once.</p>
<p><span style="text-decoration: underline;">Get a recyclable water bottle</span></p>
<p>I personally think that this one is so easy that anyone can do it.&nbsp; The US alone consumes 50 billion plastic water bottles annually. Most of these bottles are not recycled and end up in landfills, in oceans and elsewhere, which harms organisms and the environment. Just creating these bottles uses 17 million barrels of gasoline, which would be enough to power 1.3 million cars for a year. Even more energy is then spent transporting water bottles and then recycling them.&nbsp; Ending society&rsquo;s addiction to unnecessary water bottles would be greatly appreciated by Earth.</p>
<p><span style="text-decoration: underline;">Write your congressman and senator</span></p>
<p>We need to have a clear separation of politics and our environment.&nbsp; Regardless of our political affiliations we are all citizens of this one and only Planet Earth and we need to collectively take steps to remove politics from the equation and make protecting our planet a priority for all of Earth&rsquo;s citizens. Contacting someone with the power to make large-scale change through legislation, like a senator or representative, can result in some pretty grand and lasting changes.<br /><br />To find the name and contact information of your member of Congress, just go to the web site for your state or local government. You'll find both e-mail and mailing addresses, and you could even call if you don't have the time to write a letter. Just pick a cause -- water safety, forest preservation, clean air, recycling, whatever speaks to you -- and tell your congressman or congresswoman how you feel.</p>
<p>U.S. Representative <strong>Bill Foster</strong> of the 11th District of Illinois<br />2711 E New York Street Suite 204<br />Aurora, IL 6050&nbsp;&nbsp;&nbsp; phone: (630)-585-7672</p>
<p>US Representative <strong>Randy Hultgren</strong> of the 14th District of Illinois<br />40W310 Lafox Road, #F2<br />Campton Hills, IL 60175&nbsp;&nbsp; phone: (630) 584-2734</p>
<p>Senator <strong>Dick Durbin</strong> &ndash; Senior Senator from Illinois<br />711 Hart Senate Building<br />Washington, D.C. 20510 phone (202) 224.2152</p>
<p>Senator <strong>Tammy Duckworth</strong> &ndash; Junior Senator from Illinois<br />524 Hart Senate Office Building<br />Washington, DC 20510 phone: (202) 224-2854</p>
<p>&nbsp;</p>
<p><span style="text-decoration: underline;">Start composting</span></p>
<p>Earth is the ultimate recycler -- it reuses everything that it creates with a little help from the Sun. And everything that lives on the planet is cool with this system of recycling -- everything except humans.</p>
<p>Humans are the only things that willfully don&rsquo;t recycle what they create and use. And that means that a lot of nourishing substances that would otherwise feed wildlife and help it flourish end up in landfills or on strips of asphalt or somewhere else.&nbsp; But it doesn&rsquo;t have to be that way. Composting biodegradable food and materials is a great way to feed soil, organisms in the soil and plant life while reducing waste.</p>
<p><span style="text-decoration: underline;">Keep the Car In The Garage</span></p>
<p>How about leaving the car at home and walking, cycling or using public transport even just for today? Perhaps it&rsquo;s walking the kids to school instead of driving them, or you might opt to cycle to yoga. It may take you a little more time but you&rsquo;ll get to enjoy the fresh air, teach the kids about nature on the way to school, or read a book on the train or bus. Who knows, you might enjoy it so much it becomes a regular thing!</p>
<p><span style="text-decoration: underline;">Get Planting</span><br />Today&rsquo;s the day to take the plunge and create a veggie patch. You&rsquo;ll not only be eliminating the carbon emissions that are involved in getting produce to plate, you&rsquo;ll also be able to enjoy fresh, organic produce whilst saving some money. If you find the idea of a veggie patch daunting or if you have limited outdoor space, you could start by planting some fresh herbs or a couple of lettuces in a bucket &mdash; or for a rustic look, an old wine barrel.</p>
<p><span style="text-decoration: underline;">BYO Grocery Bags</span></p>
<p>If we all lived and had our store in Chicago this one would automatically jump to the top of the list more for economic reasons than anything else.&nbsp; Since the beginning of the year, Chicago shoppers are being charged 7&cent; for each plastic bag that they receive at the check-out. It&rsquo;s easy to see how this could cost a family of four an extra $35 to $50 a year just to bring home their groceries.&nbsp; How can one avoid this tax, or, as in our case, simply put less plastic in landfills? Bring your own bags to pack your groceries.&nbsp; Making the effort to put reusable shopping bags in your car could start a new habit that would reduce the use of plastic bags. To top it off, wouldn&rsquo;t it be nice to eliminate the unsightly blemish of those tattered bags flapping in the wind as they get caught on our highways, fences and tree lines?</p>
<p>&nbsp;</p>
<p>So, there you have it: half a dozen very easy to accomplish ways to help support Earth Day this year.&nbsp; Please pick one or two or all six, and let&rsquo;s all do a little something to make our world a better place.</p>
<p><br />Andy</p>2017-04-18T14:35:07-05:00Blog:408http://priscosfamilymarket.com/all-about-eggplantsAll about eggplants<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/april/eggplant.jpg" alt="" width="250" height="224" />A member of the nightshade family, which includes tomatoes and peppers, eggplant is a fairly common staple throughout the world, especially in Asian countries. As Americans, many of us are familiar with the most common/classic eggplant variety -- the deep purple, somewhat pear-shaped type carried by the majority of grocery stores. However, not many of us are acquainted with all the other varieties available... and there are many!</p>
<p><strong>Eggplant varieties</strong></p>
<p>Here is a list of the more common types of eggplant. Note: Most of these are available year-round!</p>
<p><span style="text-decoration: underline;">White Eggplant</span></p>
<p>Eggplant got its name because it was originally small and white, and thus looked like eggs hanging from the plant. Today, the white eggplant has a tough skin and a creamy, delicate flesh.</p>
<p><span style="text-decoration: underline;">Italian Eggplant</span></p>
<p>Smaller, slimmer versions of the classic American eggplant; useful for sauteing if you want small slices.</p>
<p><span style="text-decoration: underline;">Chinese Eggplant</span></p>
<p>Long and violet to purple in color, the Chinese eggplant is sweeter and more tender than a typical American eggplant. Its skin is soft, so it is rarely peeled. It is interchangeable in almost any eggplant recipe.</p>
<p><span style="text-decoration: underline;">Japanese Eggplant</span></p>
<p>Similar to the Chinese eggplant, it has a thin skin and a sweet, delicate flavor. The Japanese eggplant is slender and can be green, pink, white, lavender or purple. Its calyus, or stem, is most often dark purple.</p>
<p><span style="text-decoration: underline;">Indian Eggplant</span></p>
<p>The Indian eggplant is known for its tenderness and sweet flavor. It is small and round with smooth skin and a red-purple color. The skin does not need to be peeled; it can be used interchangeably with the American eggplant.</p>
<p><strong>Choosing and storing an eggplant</strong></p>
<p>Eggplants should be firm but not hard, and heavy for their size. Their skin should be glossy, with no bruises or brown spots, and the cap should be fresh-looking and bright green.</p>
<p>Eggplant can be kept for 3 or 4 days in the refrigerator; after that it can become bitter. Keep it uncut in an open plastic bag. (Eggplants that were purchased wrapped should have their plastic covering removed before storage).</p>
<p><strong>Health benefits of eggplant</strong></p>
<p>The iron, calcium and other minerals in eggplant supply the essential nutrients required by the body.</p>
<p>Eggplants contain certain essential phyto nutrients which improve blood circulation and nourish the brain. (Most of these nutrients are concentrated in the skin of the eggplant.)</p>
<p>Eggplant is low in calories, with just 35 per cup. It contains no fat and its high fiber content can help you feel full.</p>
<p><strong>A few delicious eggplant recipes</strong></p>
<ul>
<li>
<p><a href="/recipes/1111">Baked Eggplant</a></p>
</li>
</ul>
<ul>
<li>
<p><a href="/recipes/9822">Caponata</a></p>
</li>
</ul>
<ul>
<li>
<p><a href="/recipes/6498">Cheesey Eggplant Casserole</a></p>
</li>
</ul>
<ul>
<li>
<p><a href="/recipes/570">Eggplant and Rice</a></p>
</li>
</ul>
<ul>
<li>
<p><a href="/recipes/5273">Ratatouille</a></p>
</li>
</ul>
<ul>
<li>
<p><a href="/recipes/575">Pasta with Eggplant</a></p>
</li>
</ul>
<ul>
<li>
<p><a href="/recipes/5672">Oven Fried Eggplant with Parmesan</a></p>
</li>
</ul>
<p>&nbsp;</p>
<p><em>[Info courtesy of thenibble.com &amp; gardeningknowhow.com]</em></p>2017-04-11T15:26:00-05:00Blog:407http://priscosfamilymarket.com/marshmallow-chicks-chocolate-bunnies-and-decorated-eggs-where-did-that-come-fromMarshmallow chicks, chocolate bunnies, and decorated eggs - where did those come from?<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/april/jacquie.jpg" alt="" width="250" height="250" />I&rsquo;ve got to admit that I&rsquo;ve always been just a bit curious as to how chocolate bunnies, marshmallow peeps and baskets of decorated eggs became such an integral part of one of the most solemn Christian holidays, Easter. I did a little research and it would appear this is one instance where we can&rsquo;t lay blame on the greeting card industry for inventing a way to commercialize a holiday.</p>
<p>Let&rsquo;s start with Easter itself. I thought it would be pretty cool to look up the origin of the term "Easter" and determine where the name itself came from, but the centuries of time that have passed since the resurrection of Christ and the beginning of Christianity have blurred the facts considerably. According to St. Bede (d. 735), the great historian of the Middle Ages, the title Easter seems to originate in English around the eighth century C.E. The word Easter is derived from the word &lt;Eoster&gt;, the name of the Teutonic goddess of the rising light of day and Spring, and the annual sacrifices associated with her. If this is the origin of our word Easter, then the Church "baptized" the name, using it to denote that first Easter Sunday morning when Christ, our Light, rose from the grave, and when the women found the tomb empty just as dawn was breaking.</p>
<p>Next, where did the Easter bunny come from? To answer this we must once again rely on ancient fables and passed down legend, but it is said that Eostre, the goddess of Spring, found a bird dying from the cold and turned it into a rabbit so its fur would keep it warm &mdash; but that rabbit still laid eggs like a bird. In one version [of the story], the bunny paints and decorates the eggs as a gift to Eostre to show his loyalty and love.</p>
<p>Dyeing Easter eggs may have a deeper religious connection as well. One tradition regarding Easter eggs is related to Mary Magdalene, the first person to see Jesus after the Resurrection. She was holding a plain egg in the presence of an emperor and proclaiming the Resurrection of Jesus Christ. The emperor said that Jesus&rsquo; rising from the dead was as likely as that egg turning red &mdash; and the egg turned bright red while he was still speaking. A more plausible reason that eggs are connected to Easter, however, goes back to the period of Lent (forty days prior to Easter) where eggs were omitted from the regular diet as part of Christian fasting. Easter was then celebrated as a day when eggs could once again be eaten. Those eggs were often presented in baskets lined with colored straw to resemble a bird&rsquo;s nest, thanks again perhaps to Eostre.</p>
<p>The tradition of chocolate eggs began in 19th-century France and Germany and soon spread to the rest of Europe and eventually the United States. Similar to the absence of eggs during the first century, chocolate and candy are things modern Christians abstain from. When Easter arrived the reintroduction of chocolate and candies was done&nbsp;&mdash; often in the festive form of chocolate bunnies</p>
<p>As for the Easter meal, lamb has been one of the more common main entrees. Lamb is traditional because Jesus' last supper was the Passover meal. On the other hand, we all know that Jesus was a Jew and would never have eaten pork so why is Easter Ham even more common as the meat of choice for Easter Dinner and Brunch? The commonly believed explanation is that salted pork would last through the winter and be ready to eat in spring before other fresh meat was available.</p>
<p>Well, there are no iron clad answers as to the origin of most of these Easter traditions, but sometimes not knowing all the answers for certain is just fine and adds more to the mystique of family celebrations.</p>
<p>&nbsp;</p>
<p>Happy Easter everyone.</p>
<p>Jacquie</p>2017-04-11T15:20:34-05:00Blog:406http://priscosfamilymarket.com/olive-oil-a-better-choice-for-taste-for-cooking-and-for-healthOlive oil – a better choice for taste, for cooking, and for health!<p><em><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/april/oo.jpg" alt="" width="250" />Info. courtesy of oliveoiltimes.com</em></p>
<p>&ldquo;Olive oil&rdquo; is how we refer to the oil obtained from the fruit of olive trees. People have been eating olive oil for thousands of years and it is now more popular than ever, thanks to its many proven health benefits and its culinary usefulness.</p>
<p>After olives are picked and washed, they&rsquo;re crushed &ndash; sometimes between two big stones, but now more commonly by steel blades. The resulting paste is stirred to release the oil droplets in a process called maceration, before being spun in a centrifuge to pull out the oil and water. After the water is removed, what is left is olive oil.</p>
<p>Olive oil is a monounsaturated fat and the cornerstone of the famous Mediterranean diet. Most people choose olive oil because of its many proven benefits to human health. Extra virgin olive oils offer even more: a world of fruity-bitter tastes that chefs are capturing to elevates dishes to a level they never thought possible. Studies of the health benefits of olive oil consumption fill the pages of medical journals around the world. Heart disease, diabetes, Alzheimer's and cancers are among the long list ailments that can be avoided and conditions that can be improved by a diet that includes olive oil. If you want to live a long and healthy life , replace other fats like butter with at least two tablespoons of extra virgin olive oil every day, eat lots of veggies and go for a walk.</p>
<p><strong>Types of Olive Oils - Refined &amp; Unrefined</strong></p>
<p>Only about 30 percent of all olive oil production ends at extracting the oil from the olives. Refining involved using solvents and high heat to neutralize the tastes of the oil. This allows producers to use olives that are not in the best condition, and blend from oils from a wide variety of sources (even countries) because the bad tastes resulting from oxidized olives and the mass production process are chemically removed. When you see &ldquo;Pure Olive Oil&rdquo; at the store, or a bottle that says simply &ldquo;Olive Oil,&rdquo; these are refined.</p>
<p><span style="text-decoration: underline;">Unrefined Olive Oils</span></p>
<p>Unrefined olive oils do not undergo chemical refining. In unrefined olive oils, such as &ldquo;extra virgin&rdquo; and &ldquo;virgin&rdquo; olive oils, the process goes no further than extraction and bottling. Producers of unrefined olive oils need to use fruit that is in good condition and carefully manage various factors, because the oil will not be treated to chemically hide bad tastes that would result from oxidized olives or some other contamination.</p>
<p><span style="text-decoration: underline;">Extra Virgin Olive Oil</span></p>
<p>An unrefined olive oil that exhibits nice fruity flavors, has no taste &ldquo;defects&rdquo; and meets certain benchmarks in its chemical composition can be called &ldquo;extra virgin.&rdquo; In extra virgin olive oils, the tastes of the fruit is intact, and its quality reflects the great care along the entire production process. Extra virgin olive oils have higher amounts of nutrients and therefore provide greater health benefits. It is the only cooking oil that is made without the use of chemicals and industrial refining. Extra virgin is the highest quality and most expensive olive oil classification. It should have no defects and a flavor of fresh olives. It must be produced entirely by mechanical means without the use of any solvents, and under temperatures that will not degrade the oil.</p>
<p>It's not easy to produce extra virgin olive oil. A producer must use fresh olives in good condition and monitor every step of the process with great care. Extra virgin olive oil doesn't stay that way: Even in perfect storage conditions, the oil will degrade over time, so it's important to enjoy it within its two-year shelf life.</p>
<p>&nbsp;</p>2017-04-04T19:31:56-05:00Blog:405http://priscosfamilymarket.com/consider-leg-of-lamb-this-easter-its-not-as-difficult-at-you-might-think-to-prepareConsider Leg of Lamb this Easter… it’s not as difficult as you might think to prepare.<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/april/andy.jpg" alt="" width="250" height="241" />Without question, the two most popular dishes to prepare for Easter dinner are a nice ham or a leg of lamb. Some families with a large guest list will actually prepare both. And don&rsquo;t forget: if you have vegetarians or vegans included on the guest list, be sure to have plenty of meat- and dairy-free side dishes available.</p>
<p>As you know, I&rsquo;m not Greek, so lamb is not something we have often, but it&rsquo;s also not a dish that you need to shy away from because it&rsquo;s really not difficult to prepare. Here&rsquo;s a recipe I use for marinated leg of lamb that you can bake; alternatively, if you enjoy cooking outdoors as much as I do, it&rsquo;s also delicious grilled.</p>
<p>Because it&rsquo;s marinated you will need to do some work the day before, but that works to your advantage on Easter as it allows you to concentrate more on the accompanying side dishes.</p>
<p>You're starting with a boneless leg of lamb -- most of the remaining ingredients are things you are quite familiar with.</p>
<p>You will need:</p>
<ul>
<li>
<p>1 1/2 cups olive oil</p>
</li>
<li>
<p>Juice of 3 lemons</p>
</li>
<li>
<p>1/2 cup dry red wine</p>
</li>
<li>
<p>1 large onion, peeled, quartered</p>
</li>
<li>
<p>6 to 8 large cloves garlic, peeled</p>
</li>
<li>
<p>1/4 cup Dijon mustard</p>
</li>
<li>
<p>1 tablespoon each: dried oregano, dried basil, dried rosemary</p>
</li>
<li>
<p>2 teaspoons each: ground cumin, kosher salt, freshly ground black pepper</p>
</li>
<li>
<p>1 butterflied boneless leg of lamb (about 7 pounds) or 2 butterflied legs (3 to 4 pounds each)</p>
</li>
</ul>
<p><span style="text-decoration: underline;">Instructions</span></p>
<p>Combine everything but the lamb in a blender or food processor. Whiz until thick and creamy, about a minute. If tied, untie the leg of lamb. Lay it out fat side down on a rimmed baking sheet; using a sharp knife, slash the thickest parts of the lamb. Pour about half the marinade over the meat, and rub it in well with your hands. Turn the lamb over and pour the remaining marinade over the fat side, again rubbing it in well.</p>
<p>Fold the lamb in thirds and put it into a zip-close bag or shallow pan. Pour remaining marinade from the baking sheet over the lamb. Refrigerate 8 to 24 hours, turning the bag or flipping the lamb every 2 hours or so.</p>
<p>At grilling time, make a hot fire. Unfold the lamb and pat away the excess marinade. Discard remaining marinade. Put the lamb on the grill cut side up and cook for 9 minutes. Turn the lamb over and cook an additional 9 minutes. Transfer the lamb to a platter and allow to rest for 15 minutes before carving. That&rsquo;s it very easy to do and o so delicious. Fof some of you not comfortable using the grill you can also roast the lamb at 425 degrees for 25 to 30 minutes, or to an internal temperature of 135 degrees in the thickest part. You'll have rare, medium-rare and well-done lamb. The classic wine to pair with your grilled leg-of-lamb is a Pinot Noir.</p>
<p>&nbsp;</p>
<p>I&rsquo;ll close this week by offering up two more suggestions to help make Easter entertaining a bit easier. This week we are featuring our heat-and-eat lasagna (Grandma Prisco&rsquo;s recipe) in three variations: meat, cheese and spinach for $6.99 lb. Or check out our new Easter morning brunch package -- once again, just heat-and-eat it -- containing a Prisco&rsquo;s homemade 9&rdquo; bacon and spinach quiche, plus one lb. each of hand cut, thick-sliced bacon, Prisco&rsquo;s homemade breakfast sausage, and Prisco&rsquo;s homemade potatoes O&rsquo;Brian.</p>
<p>&nbsp;</p>
<p>Happy Easter!</p>
<p>Andy</p>2017-04-04T16:43:14-05:00Blog:404http://priscosfamilymarket.com/pizza-the-one-meal-we-can-all-agree-to-disagree-onPizza – The One Meal We Can All Agree to Disagree On.<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/march/beth.jpg" alt="" width="250" height="257" />If there is anything for certain, it&rsquo;s that it is nearly impossible to get four people to agree to have their pizza prepared the exact same way, with the exact same ingredients.</p>
<ol>
<li>
<p>First, we need to decide the basic type of pizza; thin crust, regular crust, double crust, stuffed crust, or deep dish.</p>
</li>
<li>
<p>Then there are the endless combinations of toppings:</p>
<ol type="a">
<li>
<p>Meats such as sausage, pepperoni, ground beef, ham, chicken and Canadian bacon are the most common... and don&rsquo;t forgot the anchovies for the salty fish lovers!</p>
</li>
<li>
<p>For veggies (which we love or loath): olives, onions, mushrooms, peppers, roma tomatoes, spinach, zucchini, roasted garlic and broccoli are typical.</p>
</li>
<li>
<p>The only fruit I can recall seeing added to a pizza is pineapple, but as I write this I&rsquo;m certain someone has tried another.</p>
</li>
</ol></li>
<li>
<p>As the ingredients are assembled, the next decision is how to build or layer the ingredients. Should some items be placed above or below the tomato sauce, above or below the mozzarella?</p>
</li>
<li>
<p>Finally, as the pie is completed and when it comes out of the oven some will want it sliced in pie wedges, New York-style, but for most Midwesterners it must be cut into squares with little triangles round the edge. Then there are those who only want pieces from around the edge where the crust gets crisper and others who avoid the outside pieces entirely and concentrate on the middle, squared-off slices.</p>
</li>
</ol>
<p>Yes, it is true that pizza is a very personal meal where couples who have been together for a long time often have their own signature pizza which they share in name only, because each half is not remotely like its counterpart. Although we all seem to have very strong feelings about what we like or can&rsquo;t stand to have be part of our pizza, one thing is true for just about any red-blooded American. WE ALL LOVE OUR PIZZA!</p>
<p>For the next two weeks, we are featuring a Prisco customer favorite. It&rsquo;s our <strong>Make your own Pizza Sale</strong>. You will find pizza crusts, pizza sauce, mozzarella cheese, our homemade sausage and, of course, any topping you desire available for your choosing -- and many of them at special sale prices.</p>
<p>&nbsp;</p>
<p>Enjoy!</p>
<p>Beth</p>2017-03-28T14:52:38-05:00Blog:403http://priscosfamilymarket.com/so-onions-with-or-without-love-them-or-not-so-muchSo, Onions – with or without… Love them, or not so much?<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/march/onions.jpg" alt="" width="250" />An extraordinarily common vegetable in virtually every cuisine, the onion and its relatives stand out prominently worldwide as one of the most, if not the most, popular ingredients in cooking. From common white and yellow onions to the more "exotic" ramps and leeks, onions are everywhere and used in every imaginable type of dish. Indeed, it can be argued (and often is!) by chefs and home cooks alike that onions are indispensable: They add a baseline of sweet and earthy flavor to many cooked dishes and contribute an essential, spicy accent when served raw.</p>
<p>But even if you use them almost every time you cook, onions can still be pretty bewildering. With about a dozen varieties readily available in most markets, as well as several less common types, it can be hard to know which kind of onion to choose for a particular dish. Here is a list of the most commonly used onions, as well as a couple less well-known varieties that are well worth checking out.</p>
<p><span style="text-decoration: underline;"><strong>A Guide to Onion Varieties</strong></span></p>
<p>[info courtesy of seriouseats.com]</p>
<p><strong>Scallions</strong></p>
<p>One of the most versatile onions around, scallions are long and thin, typically no fatter than a finger. Sweet and mild with hardly any bite to them, they can be used raw or cooked and fit right into any number of dishes.</p>
<p>What They Look Like: Bright white at the bottom with hollow, dark green tops, scallions are usually sold in bunches.<br />How They Taste: Scallions provide a gentle onion flavor, but are just as much about their texture: they're crunchy and juicy at the same time. Their dark green tops tend to have a bit more bite to them&nbsp;and are best used as an accent, as you would fresh chives or parsley.</p>
<p>How to Shop and Store: Look for scallions from late spring to late summer, when they're harvested fresh and are at their peak. The onions' white sections should be firm and bright, without any moisture or sliminess, and the tops should be sturdy&mdash;avoid any bunches that have wilted tops. Never store fresh scallions in a plastic bags: their high moisture content will quickly lead to rot. Reusable mesh produce bags tucked into a crisper drawer are a great option: they allow air circulation, but keep the scallions from drying out. If your scallions still have roots, trim them slightly, stick 'em in a glass jar you've filled with a couple inches of water, and stash 'em in the fridge for up to a week.</p>
<p>How to Use Them: Along with garlic and ginger, scallions are indispensable to stir-fries. They also make an excellent contribution to soups, either as part of the stock or a garnish.</p>
<p>&nbsp;</p>
<p><strong>Vidalia Onions</strong></p>
<p>Vidalia is the legally registered name of the squat, ovoid, sweet yellow onion that's grown in and around the town of Vidalia, Georgia. Extremely low in pyruvic acid&mdash;which, when exposed to air, makes your eyes tear&mdash;Vidalias are among the mildest in the onion kingdom.</p>
<p>What They Look Like: Narrow at the stem and root, and wide around the middle, like a spinning top, with a thin, papery, light yellow skin.</p>
<p>How They Taste: Super-sweet and crisp, ideal for eating raw.</p>
<p>How to Shop and Store: Look for Vidalias in the markets between late April and early September. Firm, medium-sized onions without any bruises will taste the best. To store, wrap each onion in a paper towel and store in the fridge; they'll keep for weeks.<br />How to Use Them: In late summer, when both Vidalias and tomatoes are at their peak, it's tough to beat a basic sliced tomato salad with slivered onions and a simple oil-and-vinegar dressing. In winter time, how about grilled tomato and cheese sandwiches with seasoned soup?</p>
<p>&nbsp;</p>
<p><strong>Ramps</strong></p>
<p>Whether you can't get enough of them or think they're a wee bit overrated, there's no denying what ramps signify: spring, and the return of fresh, delicate produce after a long, cold, potato-filled winter. Count us in the ramps-loving camp: these wild spring leeks have a pungent garlic-onion flavor in their base, which softens and becomes mild in the leaves.</p>
<p>What They Look Like: Kind of like scallions, but with large, broad, flat bright-green leaves up top. The slender white bottom sections often have a dash of bright purple or magenta joining them to the leaves. While they're pretty expensive in many major cities, ramps grow like weeds in places like Appalachia and Quebec.</p>
<p>How They Taste: Like a cross between garlic and onions, with a pronounced funk that's almost cheese-like. The edible tops are notably milder and sweeter than the bulbs at the bottom.</p>
<p>How to Shop and Store: Often heralded as one of the first signs of warmer weather, ramps have a short season, showing up in farmers markets in late winter and only staying there until early spring. Their bottom sections should be firm, never slimy, and the tops should be bright without any wilting. Ramps don't store super well&nbsp;but will keep in the refrigerator for a few days in reusable mesh produce bags tucked into a crisper drawer.</p>
<p>How to Use Them: Throw 'em on the grill. Or pickle them. Put ramps in your dumpling filling or in your chorizo quesadilla. Add ramps to biscuits and frittatas. Make ramps into soup with fresh asparagus.</p>
<p>&nbsp;</p>
<p><strong>Yellow Onions</strong></p>
<p>Yellow onions are undoubtedly Americans' favorite: nearly 90 percent of onions grown in the US are yellow. Their deep but not-too-strong flavor makes them endlessly versatile in cooking. Larger, slightly sweeter yellow onions labeled Spanish onions are often found right next to plain old yellow onions; they're a milder choice that works well for raw applications.</p>
<p>What They Look Like: Ranging in size from golf ball to softball, with light yellow flesh and golden, papery skin.</p>
<p>How They Taste: Assertive when raw, deeply sweet when cooked.</p>
<p>How to Shop and Store: Yellow onions are available year-round: in summer and early fall, when they haven't been in storage long, they taste sweeter, with their sharpness intensifying through the winter months. Look for firm, unbruised onions that are heavy for their size. If you plan on using your bulb onions within a few weeks, they can be stored at cool room temperatures in a dark place: an open basket or a bamboo steamer in a cooler part of the kitchen works. If you plan on storing them longer, wrap them individually in paper towels or place them in a breathable vegetable storage bag and keep them in the refrigerator. Cut or peeled onions can be stored, wrapped in plastic, in the refrigerator for only a few days before they go mushy.</p>
<p>How to Use Them: Yellow onions are ideal for long-cooking in soups, stews and braises, and of course are sticky and delicious when caramelized.</p>
<p>&nbsp;</p>
<p><strong>White Onions</strong></p>
<p>Many cooks don't know the difference between white and yellow onions. The white versions are somewhat sweeter and cleaner in flavor&nbsp;but don't store quite as well as yellow onions do.</p>
<p>What They Look Like: Ranging in size from baseball to softball, with white flesh and bright white, papery skin.</p>
<p>How They Taste: Milder in flavor than yellow onions, white onions can be eaten raw.</p>
<p>How to Shop and Store: White onions are available year-round and taste the same throughout the seasons. Look for firm, unbruised onions that are heavy for their size. Bulb onions should be stored in a dark, cool, dry location.</p>
<p>How to Use Them: Because of their crisp texture and mild flavor, white onions are great raw slivered in salads, thinly sliced on your favorite sandwich, or scattered over a pizza. Popular in Latin American cuisines, white onions are a great addition to huevos rancheros, refried beans, and Cuban picadillo.</p>
<p>&nbsp;</p>
<p><strong>Red Onions</strong></p>
<p>Though they can be pungent and spicy, red onions are great for eating raw, bringing crunchiness and brightness to a variety of dishes. You might see them all the time, next to the yellow onions on the supermarket shelf, but red onions only make up about eight percent of the onion market in the US.</p>
<p>What They Look Like: Ranging in size from golf ball to softball, with bright maroon flesh and dark red, papery skin.</p>
<p>How They Taste: Assertive and spicy when raw; still strong, but sweeter, when cooked.</p>
<p>How to Shop and Store: Red onions are available year-round: in summer and early fall, when they haven't been in storage long, they taste sweeter, with their sharpness intensifying through the winter months. Look for firm, unbruised onions that are heavy for their size. Bulb onions should be stored in a dark, cool, dry location; see advice for yellow onions.</p>
<p>How to Use Them: Red onions take extraordinarily well to pickling, whether they're destined for the top of tacos or folded into a bright ceviche. Put red onions on your pizza and try them in a chopped salad with cherry tomatoes and bell peppers. We also love red onion jam as a burger topping or spread on crackers.</p>
<p>&nbsp;</p>
<p><strong>Shallots</strong></p>
<p>Where would be without shallots? They're often seen in French cuisine, where they're featured in classic sauces such as mignonette. They're also indispensable to Asian dishes&mdash;often crisp-fried or ground into curry pastes.</p>
<p>What They Look Like: Shallots are available in a wide range of shapes and sizes. Western shallots, the kind you're most likely to encounter in a U.S. supermarket, are small, slender and lighter in color than red onions, with pinkish-orange papery skin and light purple flesh. In an Asian market, you might find Asian shallots, which are very small and deep dark purple.</p>
<p>How They Taste: Milder in flavor than red onions, but more assertive than yellow, with a hint of garlic flavor.</p>
<p>How to Shop and Store: Available year-round, shallots' flavor intensifies throughout their winter storage. Look for firm, compact shallots with shiny, unblemished skin. Kept dry and stored in a cool, dark area of the kitchen, like a cabinet, shallots will keep for several weeks to a month.</p>
<p>How to Use Them: Thinly sliced and fried for topping Thai curried noodles, congee, or deviled eggs; minced into basic vinaigrettes for added crunch and flavor.</p>
<p>&nbsp;</p>
<p><strong>Pearl Onions</strong></p>
<p>Tiny and sweet, pearl onions come in yellow, red, and white varieties, with the latter being the most common.</p>
<p>What They Look Like: These cuties look just like regular onions but are about the size of a jawbreaker.</p>
<p>How They Taste: Much milder and sweeter than large bulb onions.</p>
<p>How to Shop and Store: Pearl onions are sold year-round, usually in small mesh bags&mdash;they're not easy to find loose&nbsp;and can be difficult to find altogether, so frozen, pre-peeled bags of pearl onions are an appealing option. If buying fresh, store as you would large bulb onions.</p>
<p>How to Use Them: The biggest annoyance about using fresh pearl onions is peeling them: to do so quickly and easily, blanch them in hot water, then slip off the skins with your fingers. After that, simply glaze them, cream them in a bubbly gratin, or pickle them for use in a Gibson cocktail.</p>
<p>&nbsp;</p>
<p><strong>Cippolini Onions</strong></p>
<p>These little disc-shaped yellow onions, which might remind some people of visitors from outer space, were once reserved for the world of gourmet stores and fancy restaurants, but nowadays are pretty widely available in large supermarkets.</p>
<p>What They Look Like: Slightly larger than pearl onions, with a squat disc shape and pale yellow skin.</p>
<p>How They Taste: Extra sweet.</p>
<p>How to Shop and Store: Cippolini are sold year-round, sometimes in mesh bags. Store in a cool, dark place.</p>
<p>How to Use Them: I'll be honest: cippolini are kind of annoying to peel. You'll need to lop off their root and stem ends with a sharp knife, then use a paring knife to strip away remaining peel. Because of their high sugar content, cippolini take wonderfully to caramelizing.</p>
<p>&nbsp;</p>
<p><strong>Leeks</strong></p>
<p>Leeks look a lot like scallions, but in fact, they're a totally different plant. Larger in size than their spring counterparts, leeks' white portions are tender and sweet, but their dark green tops are woody and best reserved for flavoring stocks.</p>
<p>What They Look Like: You might mistake them for big, overgrown scallions.</p>
<p>How They Taste: Extremely mild, with a pronounced sweetness. Because they're so fibrous, leeks generally aren't eaten raw.</p>
<p>How to Shop and Store: Leeks have been bred to survive the winter months, and are in season from late fall to early spring. Leeks can be pretty gritty and sandy: be sure to wash carefully before cooking. If you need to store them, trim off a portion of the dark green tops, place in a reusable mesh produce bag or roll them in a just-slightly-damp kitchen towel, secure with a rubber band, and store in the crisper drawer for up to one and a half weeks.</p>
<p>How to Use Them: Though too tough to eat when raw, leeks melt into wonderful softness when cooked. One of the most appealing ways to cook them is braised in stock and olive oil, then dressed with a lemony vinaigrette. Leek soup with lemon and dill is an economical winter warmer, and a beef and leek stir-fry is lightning-fast and delicious.</p>
<p>&nbsp;</p>2017-03-28T14:37:20-05:00Blog:402http://priscosfamilymarket.com/slimming-down-for-springSlimming down for Spring<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/march/spring.jpg" alt="" width="350" height="257" />We can all breathe a sigh of relief at the passing of winter; the days are now consistently warmer, and the odds of a sudden cold snap are that much lower. And while the time for jeans and long-sleeved shirts is definitely not over, it's not unrealistic to assume that warm weather wearables are going to see far more use over the next couple weeks.</p>
<p>If you are like many other Americans, however, you've likely put on a few pounds (or more) over the winter &ndash; a few pounds you probably wouldn't mind losing before slipping back into your shorts or capris. If you want to look and feel your best when summer comes around, now is the time to start exerting a bit more control over your diet and exercise habits.</p>
<p>Here are a few suggestions to start yourself on the right track, health-wise, without killing your motivation right out of the gate.</p>
<p><em>[info courtesy of webmd.com]</em></p>
<p><strong>Forget "dieting"&nbsp;</strong>&ndash; In fact, you should try adding foods to your diet instead of subtracting them. Add in healthy goodies you really love, like deep-red cherries, juicy grapes, or crunchy snow peas. Slip your favorite fruits into your bag lunch and breakfast cereal; add the veggies into soups, stews, and sauces.</p>
<p><strong>Scale back on the foods you&nbsp;<em>already&nbsp;</em>enjoy</strong>&nbsp;&ndash; One of the easiest ways to cut back without feeling denied is to switch to lower-calorie versions of the foods you crave. A pizza tastes just as good with reduced-fat cheese, and when you garnish low-fat ice cream with your favorite toppers, who notices those missing calories?</p>
<ul>
<li>
<p>Boost your fiber intake, too. Fiber helps you feel satisfied longer, so while you lighten your favorite foods, you can easily amp up the fiber by adding a cup of whole wheat flour to your pizza dough, or toss a handful of red bell peppers on the pizza.</p>
</li>
<li>
<p>Don't forget to lighten the drinks going with that meal, too. Try switching from high-calorie favorites to diet soda or light beer, or maybe add a spritz of seltzer to your wine.</p>
</li>
</ul>
<p><strong>Avoid more structured workouts, initially</strong>&nbsp;&ndash; Rather than jumping into an intense workout program right off the bat, burn calories and invigorate muscles by pursuing activities you consider fun or enjoyable. Beachcombing, riding bikes, hiking, washing the car, playing Frisbee, or even chasing the dog around the yard are all valid options.</p>
<p><strong>Walk as much as possible</strong>&nbsp;&ndash; Walking around your neighborhood when the weather's nice is an easy way to keep fit. Other options to get yourself moving are to:</p>
<ul>
<li>
<p>Trade your power mower for a push version.</p>
</li>
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<p>Park your car at the back of the lot.</p>
</li>
<li>
<p>Sweep the drive or rake the leaves instead of using a leaf-blower.</p>
</li>
<li>
<p>Get off the bus a few stops earlier.</p>
</li>
<li>
<p>Hike the mall, being sure to hit all the levels.</p>
</li>
<li>
<p>Take the stairs every chance you get.</p>
</li>
<li>
<p>Crank the music and get your heart rate up the next time you mop or vacuum.</p>
</li>
</ul>
<p><strong>Drink more water</strong>&nbsp;&ndash; Down some water before a meal and you're likely to eat less.</p>
<p><strong>Get in some resistance exercise while engaged in other activites</strong>&nbsp;&ndash; Do you tend to spend a lot of time in front of the television? Why not combine some of that down time with a little bit of exercise? During commercial breaks, pedal your stationery bike, walk the treadmill, or slip in a little strength training with objects around the house. It doesn't matter exactly what you do, so long as you're up and active.</p>
<p>&nbsp;</p>2017-03-21T16:12:44-05:00Blog:401http://priscosfamilymarket.com/its-officially-spring-let-the-grilling-beginIt’s officially Spring – let the grilling begin!<p><img style="float: right; padding-left: 10px;" src="/Content/Images/uploaded/shoutout/2017/March/andy.jpg" alt="" width="250" height="241" />Are you a weekend grill warrior? Do you look forward to standing over a hot grill, cold brew in one hand and spatula in the other, watching in awe as those steaks, chops, burgers and brats sizzle and simmer to their charred points of perfection? Oh, what a feeling to be one with your grill.</p>
<p>Now that winter is becoming a fading memory, it&rsquo;s time to head out to the garage and dig the gas grill out from under the boxes of Christmas lights torn down that one day in early January. Peel back the plastic cover and there it is, your partner in fine cuisine, the gas grill. But wait, not so fast partner, there are thing to attend to first before pressing your dear and trusted friend into service for another season...</p>
<p>That&rsquo;s right&hellip;we need to give your grill a pre-season once over prep job.<br /> <br /> <strong>1. Rule number one &ndash; be safe, not sorry.</strong></p>
<p>At the start of every grill season you will want to check the grill out for leaks before you press the igniter switch. Specifically, if you have a gas grill, check the hose from your propane to your burners and make sure it's intact and clean. If there's any build-up on the hose, be sure to clean it off before starting your grill. A leak test should be performed any time your grill has been in storage for a prolonged length of time or when you are changing any components on your grill. This is easy to do:</p>
<p>Fill a small bowl with a 50/50 mixture of dish soap and water. Using a paint brush, paint the mixture on all connections and the hoses. Turn off all burner knobs and turn on the gas and look for bubbles. If bubbles show up that indicates a leak, so tighten the connection and retest. If there is any leakage in the hose, simply replace it. During this process, it&rsquo;s a good idea to visually inspect all hoses and feed tubes on your grill. Look for any crimps, scratching and/or punctures; if you detect any of these, it is time to replace the hoses.</p>
<p><strong>2. Time for a quick cleaning</strong></p>
<p>If you have a gas grill, take the grates out and give everything a good scrub down. You can use a wire brush and a damp cloth to get the job done. Avoid using soap. It can linger and it's tough to wash off.</p>
<p>It&rsquo;s the inside of the grill that needs the most attention in the Spring cleaning routine. Start with the burners. It is easier to detach the burners and take them out of the grill for a very thorough cleaning. Pass a venturi brush (a long flexible handled brush with stiff bristles on the end) through the burners to snag out any blockages then brush the tops of the burners using a brass wire brush. The venturi tubes are the tubes that extend from the burner to the control valves. These have openings at the ends to allow air to mix with the gas as it leaves the control valve. Once the burners are cleaned, check all of the burner ports to ensure that they are opened. If some are closed with food particles you can use a 1/16&rdquo; drill bit to open them. Lastly, use a spatula to scrape grease from the inside of the base all the way down towards the drip pan. Remove the drip pan and give it a good washing and be sure to replace the tin foil grease catcher.</p>
<p><strong>3. Check all ignition parts prior to launch</strong></p>
<p>Now that your grill is clean and safe it is time to check out how it lights. Check all electrode leads and ensure the tips of the electrodes are clean and have no grease or rust build up on them; if they do, you can use sandpaper to clean them. Before you get to cooking, turn on your grill, light it up, and let it burn for a few minutes.</p>
<p>&nbsp;</p>
<p>That&rsquo;s it, enjoy your grill throughout the coming season.</p>
<p>&nbsp;</p>
<p>Andy</p>2017-03-21T15:57:06-05:00Blog:400http://priscosfamilymarket.com/where-does-corned-beef-come-fromWhere does corned beef come from? <p>The answer is the brisket. The brisket is located in the front of the steer, toward the bottom, near the cow&rsquo;s front legs. Since the steer uses this muscle group a lot this is a tough cut of beef, so a slow cooking method must be used. Yet it is worth your time because it is a flavorful cut.</p>
<p>When selecting a brisket, unless you buy the entire brisket you will have to choose between a flat cut and a point cut. It is very easy to tell the difference just by looking at the cuts.</p>
<p><img src="/content/images/uploaded/blog/2017/march/point-cut-corned-beef.jpg" alt="" width="250" height="144" /></p>
<p><strong>A point cut</strong> comes to a point at one end. The point cut has a lot of fat running through it, so when you cook it, it comes out nice and juicy. This is a good choice if you plan on shredding the meat when finished cooking.</p>
<p><img src="/content/images/uploaded/blog/2017/march/flat-cut-corned-beef.jpg" alt="" width="250" height="144" /></p>
<p><strong>The flat cut</strong> is a much leaner cut than the point. It still has a layer of fat on the bottom that will keep the meat moist. If you are looking for brisket that will slice up nicely, you will want a flat cut. If you&rsquo;re serving a dinner with potatoes, carrots and cabbage then the flat cut is probably a better choice.</p>
<p>&nbsp;</p>2017-03-14T15:41:39-05:00Blog:399http://priscosfamilymarket.com/step-away-from-your-standard-fare-and-try-something-irish-this-weekStep away from your standard fare and try something Irish this week.<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/march/beth.jpg" alt="" width="250" height="257" />We often assume that in nearly every home in Ireland this week families will be serving up heaping servings of corned beef, cabbage and red potatoes. Truth is, this time-honored tradition we&rsquo;ve come to enjoy each March is really an <em>American</em> tradition and the folks over on the Emerald Isle are much more likely to be serving mutton or salmon for their St. Patrick&rsquo;s Day festivities. Isn&rsquo;t it interesting that there are two holidays we celebrate each year, Thanksgiving and St. Patrick&rsquo;s Day, where almost everyone serves exactly the same main entr&eacute;e and for the most part all of the complementary sides?</p>
<p>This year, rather than settle in for the usual corned beef, boiled red potatoes, boiled cabbage and boiled carrots, I&rsquo;d invite you to try something different. Have you ever tasted <strong>colcannon</strong>? We&rsquo;ve been making it for years in our kitchen for St. Patrick&rsquo;s Day and have established a very strong following of customers who look for it each year.</p>
<p>Colcannon is a traditional Irish side dish consisting of potatoes, cabbage, milk, butter, scallions, salt and butter. Originally it was prepared in a Bastable oven, which looked a little like a cauldron with a lid that was put over a fire and used as an oven to bake bread, colcannon and other dishes. Back in Ireland charms were put in the colcannon that symbolized different things. A button meant you would remain a bachelor and a thimble meant you would remain a spinster for the coming year. A ring meant you would get married and a coin meant you would come into wealth. Some families would leave out a plate of colcannon with a lump of butter in the center for the fairies and the ghosts.</p>
<p>Another traditional Irish favorite that we offer each year for St. Patrick&rsquo;s Day is our homebaked Irish Soda bread. It&rsquo;s delicious, and just like the colcannon is only available this time of year. Irish Soda Bread is a traditional product of a poor country, it was made with only the most basic of ingredients: flour, baking soda (used as a leavening agent instead of yeast), soured milk to moisten and activate the soda, and salt. Before baking, a cross was cut on the top with a knife, to ward off the devil and protect the household. From the earliest times, bread-making was an integral part of daily life in almost every home. Families lived in isolated farmhouses where most kitchens had only open hearths, not ovens, so the breads that developed were baked on griddles or in large three-legged black iron pots over fragrant turf fires. This method resulted in a loaf that was tender and dense, with a slight sour tang and a hard crust. Being quite perishable, it was made every 2-3 days and eaten with the main meal, not as dessert.</p>
<p>If you are intrigued and think that you would enjoy celebrating this St. Patrick&rsquo;s day with an authentically Irish meal but don&rsquo;t have the time or inclination to do all the work, we offer a very economical and practical solution: Try our corned beef and cabbage dinner for two for just $9.99. The dinner includes corned beef, carrots, cabbage and colcannon for two. It&rsquo;s a delicious, traditionally Irish-American, and the price rivals any fast-food burger meal for two.</p>
<p>Call us to reserve a dinner for two for your home or stop in and pick one up before they disappear. Don&rsquo;t forget to also grab a loaf of Irish Soda Bread and check out Justin's and Andy's extensive collection of Irish beers.</p>
<p>&nbsp;</p>
<p>Happy St. Patrick&rsquo;s Day!</p>
<p><br /> Beth</p>2017-03-14T15:35:27-05:00Blog:398http://priscosfamilymarket.com/meal-prep-made-easyMeal Prep Made Easy<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/march/cooking.jpg" alt="" width="250" height="250" />Everyone knows that the best way to control your weight and keep a healthy lifestyle comes down to what you eat and incorporating regular exercise into your daily routine. In a perfect world, you'd cook all your own meals. You'd never pick up jelly doughnuts on the way to work, eat fast food for lunch, or order pizza because you're too stressed to even think about dinner.</p>
<p>Sadly, it&rsquo;s just not that easy to eat the way we know we should. However, with some preplanning and a little work you can make the challenge of eating healthier a whole lot easier. The secret? Meal prep. Essentially, it's the practice of spending a few hours each week making huge batches of whole grains, proteins, veggies, and snacks, ensuring that you're prepared to fight fast-food temptation with tasty, clean, home-cooked meals all week long.</p>
<p>For starters, why not use one of the most versatile and easy to prepare meal bases -- pasta. That&rsquo;s right, toss your favorite noodles, a bunch of raw ingredients and some water into a pot, and in just a matter of minutes you can have a tasty dinner for you and your family.</p>
<p>Here are some recipe suggestions for pasta meals to get you started.</p>
<table>
<tbody>
<tr>
<td><img src="/content/images/uploaded/blog/2017/march/6761_123RF_7744007_pasta-primavera.jpg" alt="" width="200" height="200" /></td>
<td>
<p><a href="/recipes/6761">Pasta Primavera</a></p>
</td>
</tr>
<tr>
<td><img src="/content/images/uploaded/blog/2017/march/Shrimp-Scampi-Pasta-ThinkstockPhotos-610681138.jpg" alt="" width="200" height="200" /></td>
<td>
<p><a href="/recipes/21206">Shrimp Scampi Pasta</a></p>
</td>
</tr>
<tr>
<td><img src="/content/images/uploaded/blog/2017/march/2981_ThinkstockPhotos-482610376.jpg" alt="" width="200" height="200" /></td>
<td>
<p><a href="/recipes/2981">Easy Carbonara</a></p>
</td>
</tr>
<tr>
<td><img src="/content/images/uploaded/blog/2017/march/Tagliatelle-mushrooms-and-sausage-ThinkstockPhotos-534937249.jpg" alt="" width="200" height="200" /></td>
<td>
<p><a href="/recipes/21207">Tagliatelle and Italian Sausage</a></p>
</td>
</tr>
<tr>
<td><img src="/content/images/uploaded/blog/2017/march/6501_ThinkstockPhotos-474668298.jpg" alt="" width="200" height="200" /></td>
<td>
<p><a href="/recipes/6501">Spaghetti with Pesto Sauce</a></p>
</td>
</tr>
</tbody>
</table>
<p>&nbsp;</p>
<p>&nbsp;</p>2017-03-07T16:09:01-06:00Blog:397http://priscosfamilymarket.com/something-familiar-is-about-to-change-but-its-for-the-betterSomething familiar is about to change, but it’s for the better.<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/march/andy.jpg" alt="" width="250" height="241" />As we often do, this week we will be featuring two of our most popular local products, Oberweis Milk and Oberweis Ice Cream. Located in North Aurora, just a five-minute drive from our store, the Oberweis dairy has a well-earned reputation as one of the finest dairies and creameries in the country. As a testament to the role that quality and integrity play in their business, allow me to share the Oberweis Dairy Farmer&rsquo;s Pledge.</p>
<p><em>We, the families who care for cows that produce milk for Oberweis Dairy, are proud to pledge that we will:</em></p>
<ul>
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<p><em>Never use artificial growth hormones.</em></p>
</li>
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<p><em>Only provide milk that is free of antibiotics.</em></p>
</li>
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<p><em>If a cow gets sick, we will treat her back to health using the best available medicines but not use her milk again until it is free of antibiotics.</em></p>
</li>
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<p><em>Treat our cows humanely.</em></p>
</li>
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<p><em>Do nothing different than if our children and families were drinking all of the milk we produce.</em></p>
</li>
</ul>
<p><em>We pledge all of this so that your family can drink Oberweis milk with confidence. We understand that if we fail to meet these obligations, we will no longer have the privilege of providing milk to Oberweis Dairy.</em></p>
<p>It all started 90 years ago, when Peter J. Oberweis, an Aurora dairy farmer, began selling milk to his neighbors from the back of his horse-drawn wagon. That&rsquo;s correct, Prisco&rsquo;s Family Market and Oberweis Dairy both started in business within one year of each other!</p>
<p>Although our records don&rsquo;t go back far enough to know for certain when Prisco&rsquo;s first started selling Oberweis milk and ice cream, it has been for as far back as anyone in the family can remember. In addition to its deliciously fresh taste, the most noticeable thing about their milk has been the fact that it has always been sold in clear reusable glass bottles. Folks think of these glass bottles with great nostalgia for the days when most milk was delivered several times per week to their door by the milkman. The reason that Oberweis has stuck with the glass bottles for decades after most other dairies switched to cheaper plastic and cardboard containers is their desire to keep the integrity and taste of the milk as fresh as possible, something that the glass containers provide.</p>
<p>But later this month there is a change coming. The change, which is only taking place in the bottles that are sold in grocery stores, is a concession to science. The all familiar clear glass bottles are being phased out and replaced by amber colored bottles.</p>
<p><span style="text-decoration: underline;">Why this change will make the milk taste even better</span></p>
<p>"When milk is exposed to light, (especially white milk) it degrades the taste. It can be a very significant change," said company president Joe Oberweis. It was Joe&rsquo;s father, Jim, who first noticed the taste difference. "He would buy bottles of milk at the grocery store, and a couple of times (he said) 'Gosh, this doesn't taste quite right. What's going on?' Research uncovered long-forgotten studies showing that amber-colored glass did the best job of eliminating the effects of light on the milk.</p>
<p>Joe Oberweis explained that "By changing to amber in our grocery store milks, we completely eliminate the problem. It turns out that amber is a very effective color in stopping the degradation in taste." The culprit is the light in grocery store refrigerator cases. The fluorescent light that is common in such cases has a particularly strong impact on the flavor, according to a recent study at Virginia Tech. But even though the LED lights that are replacing them do help, they still affect the flavor, the dairy said.</p>
<p>So in the near future when you see the new amber colored bottles on our shelves don&rsquo;t think for a minute that the quality of our Oberweis milk has been compromised&hellip;quite the opposite. "The reorganizability, or lack thereof, is something we think about" explained Joe Oberweis, "but it's not the priority. The priority is that when you pour a glass of milk for yourself, it tastes perfect."</p>
<p>&nbsp;</p>
<p>Enjoy the savings this week and next on our Oberweis milk and premium ice cream.</p>
<p>Andy</p>2017-03-07T15:42:20-06:00Blog:396http://priscosfamilymarket.com/great-steaks-at-a-family-friendly-price-top-sirloinGreat Steaks at a Family-Friendly Price – Top Sirloin<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/march/steak.jpg" alt="" width="250" height="232" />This crazy spring-like weather we have been experiencing throughout February has us all thinking about getting back outdoors, and that leads to thoughts of warm weather grilling.</p>
<p>When we think of steaks, often times we jump to the conclusion that we are talking about an expensive cut of meat -- which can be the case, but doesn&rsquo;t necessarily need to be. If you have a food budget that you need to balance in order to feed the entire family, consider picking up some delicious sirloin steak, featured at a great price this week.</p>
<p>Our USDA Choice Prisco's Angus Beef Top Sirloin is a family-sized steak that offers lean, well-flavored, and moderately tender beef at an affordable, every day price. Convenient and a great value with no bones and little fat. Versatile, juicy and delicious. Carved from the center of the sirloin, these steaks are naturally lean and bursting with bold, beefy flavor. Boasted as one of the most flavorful steaks for the money, top sirloin steaks are great for grilling, but you may also prefer to broil them in your oven or saut&eacute; them on your stove. Here are a few simple-to-follow instructions for each method...</p>
<p><strong>Broiling</strong></p>
<p>Preheat broiler according to oven manufacturer&rsquo;s directions. Oven rack should be 3 to 5 inches from heating element. Season your steaks with salt and pepper (or, perhaps, your favorite seasoning rub) and place them on a perforated broiler rack, without overcrowding. Place the broiler rack in oven.</p>
<p>When juices begin to rise to the top surface of the steaks, flip them one time with a pair of tongs. After steaks have cooked a few minutes on both sides, check doneness with an instant-read thermometer. It should be inserted through the side, with the tip in the center of the cut, not touching any bone or fat.</p>
<p>Remove your steaks from the heat when the thermometer registers 5&deg;F lower than the desired doneness, as the temperature will continue to rise while resting. The USDA recommends steaks be cooked to 145&deg;F (medium) and then rested for at least 3 minutes. Be sure to check with a thermometer, as color alone is not a foolproof indicator. Remove steaks and place on a clean plate; allow them to rest approximately 5 minutes before serving.</p>
<p><strong>Grilling</strong></p>
<p>Preheat grill until very hot (about 500 - 550&deg;F). While the grill is heating, season your steaks with salt and pepper (or your favorite seasoning rub). Place steaks on preheated grill &ndash; they should sizzle as the cool, raw steak comes in contact with the blazing hot grill.</p>
<p>After a couple minutes, once juices begin to rise to the surface, use tongs to flip your steaks over just one time. Continue grilling steaks to desired doneness (see above). Use an instant-read thermometer for accuracy. Want to impress your guests with your advanced grilling skills? Make professional diamond grill marks by placing your steaks on the grill with the ends at 10 and 4 o&rsquo;clock. Once the meat has seared, turn them clockwise (but don&rsquo;t flip them yet), with the ends at 2 and 8 o&rsquo;clock. After a minute or two, flip the steaks over and cook until they reach the desired doneness.</p>
<p><strong>Saut&eacute;ing</strong></p>
<p>Saut&eacute;ing is a cooking process using high heat that quickly browns and sears beef in a small quantity of oil in a skillet. Saut&eacute;ing is best suited to thin, tender cuts of beef that cook quickly, such as thinly sliced tenderloin steaks or cuts that have been pounded and tenderized. Saut&eacute;ing requires high heat, so it is best to use an oil that will not burn or smoke at high temperatures such as olive oil, corn oil, or canola oil. Butter can be used, but it burns easily with high heat, so it is best to use it in combination with a bit of oil.</p>
<p>Preheat large saut&eacute; pan or frying pan over medium-high heat. Season your steaks with salt and pepper or desired seasonings. Add a small amount of the oil that you have chosen to the pan and heat. When the oil shimmers, use tongs to very gently place the steaks in the pan, without overcrowding. When juices begin to rise to the surface of the meat, about 2-3 minutes, flip the steaks with tongs. Cook steaks another couple minutes and check doneness (see above) with an instant-read thermometer. When the steaks reach 5&deg;F less than the desired doneness remove them from the pan onto a clean serving plate and allow them to rest approximately 5 minutes before serving.</p>
<p>&nbsp;</p>2017-02-28T16:26:13-06:00Blog:395http://priscosfamilymarket.com/ash-wednesdayRecipe ideas for meatless meals<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/March/beth.jpg" alt="" width="250" height="257" />This Wednesday is Ash Wednesday, the start of the 40-day, six-week period leading up to Easter Sunday. Primarily practiced by Catholics, it&rsquo;s a time modeled after the 40-day period that Christ spent alone in the desert as he prepared to begin his public life -- the last three years of his short life. It&rsquo;s a time of reflection and penance where Catholics attempt to look inward and try to consider how they can make changes to live a simpler life of tolerance and loving others.</p>
<p>Part and parcel of participating in Lent is a minor modification to ones eating habits. Ash Wednesday -- and Good Friday three days before, the Day Jesus Christ was crucified -- Catholics fast and eat no meat or foods prepared with meat by-products. Additionally, on the other five Fridays in Lent meat is avoided and a frequent substitute for meat is fish or seafood. If you are a vegetarian or a vegan, fish is still an off-limits food but since half of Christ&rsquo;s apostles were fishermen by trade, it would appear that the fishing lobby had lots of clout in the early church and the Lenten season thus became quite a boom period for the fishing industry.</p>
<p>Since there are still a good number of Catholics in our neighborhood, and also a growing number of people looking for tasty meatless meal solutions, I thought that this would be a good time to consider a few.</p>
<p><strong><img src="/content/images/uploaded/shoutout/2017/march/8374.jpg" alt="" width="200" height="200" /></strong></p>
<p><strong><a href="/recipes/8374">Easy Eggplant Parmesan</a></strong></p>
<p>This is one of the classic preparations of southern Italy. It is associated with the cooking of Naples, but it is popular in the Campanian countryside and Calabria and Sicily, too. Eggplant Parmesan is a casserole dish made by slicing eggplant thinly and frying it in olive oil. Some cooks dip the eggplant slices in batter or egg before frying, some just fry it, and many flour it first and fry it, while others more concerned with making the dish light, will bake or grill the eggplant slices. The eggplant is layered successively in a baking casserole with tomato sauce, mozzarella cheese, parmigiano cheese, basil, and hard-boiled egg slices. The recipe shown here is an easy to prepare version with minimal cook time and ingredients.</p>
<p><img src="/content/images/uploaded/shoutout/2017/march/4986.jpg" alt="" width="200" height="200" /></p>
<p><strong><a href="/recipes/4986">Salmon Patties</a></strong></p>
<p>If you hail from south of the Mason Dixon line there is a good chance you remember with fondness salmon patties, salmon cakes, or as they are often referred to down south, salmon croquettes. This recipe is extremely easy to make and you can have a delicious meatless meal in about 30 minutes.</p>
<p><img src="/content/images/uploaded/shoutout/2017/march/5273.jpg" alt="" width="200" height="200" /></p>
<p><a href="/recipes/5273"><strong>Ratatouille</strong> </a></p>
<p>Ratatouille hails from (present day) Nice, France, created by Provencal peasants; it was initially a dish made by poor farmers. The word ratatouille is derived from a French verb meaning &ldquo;to stir up&rdquo;.</p>
<p><img src="/content/images/uploaded/shoutout/2017/march/3559.jpg" alt="" width="200" height="200" /></p>
<p><a href="/recipes/3559"><strong>Stuffed Peppers</strong></a></p>
<p>No one is certain who first came up with the idea of stuffing sweet peppers. Many folks, however, credit Hungary because that region is famous for raising peppers. Stuffed peppers aren&rsquo;t actually Hungarian. They came with the Turks and were adopted by Hungarians during the Turkish occupation in the 16 and 17th centuries.</p>
<p>So there are four recipes, all meat-free, and each delicious and healthy as well. Hopefully you can give a few of them a try this Lent. If you enjoy them, let us know.</p>
<p>&nbsp;</p>
<p>Good eating.</p>
<p>&nbsp;</p>
<p>Beth</p>2017-02-28T16:13:24-06:00Blog:394http://priscosfamilymarket.com/use-food-to-detoxify-your-bodyUse food to detoxify your body<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/february/detox.jpg" alt="" width="250" height="250" />Although detox is primarily thought of as a treatment for alcohol or drug dependence, the term is also used to refer to a program of diet, herbs, and other methods of removing environmental and dietary toxins from the body.</p>
<p>Detox is short for detoxification, which refers to the body's natural, ongoing process of neutralizing or eliminating potentially harmful chemicals from the body. Toxins are anything that can harm body tissue, including waste products that result from normal cell activity and human-made toxins that we are exposed to in our environment, food, and water.</p>
<p>So, why should you try to actively detox your body, rather than letting it take care of itself? Well, a growing body of research suggests that many of the chemicals we ingest daily can become deposited in our fat cells. Pesticides, antibiotics and hormones in food, chemicals from food packaging, household cleaners, detergents, food additives, heavy metals, and cigarette smoke are a few such toxins. A detox diet is intended to help eliminate these chemicals more quickly.</p>
<p>There are many different types of detox diets. Generally, a detox diet is a short-term diet that:</p>
<ul>
<li>
<p>Minimizes the amount of chemicals ingested (for example, by eating organic food).</p>
</li>
<li>
<p>Emphasizes foods that provide the vitamins, nutrients, and antioxidants that the body needs for detoxification.</p>
</li>
<li>
<p>Contains foods, such as high fiber foods and water, that draw out and eliminate toxins by increasing the frequency of bowel movements and urination.</p>
</li>
</ul>
<p>The following foods are considered wonderful for detoxifying, and most of them are readily available, too:</p>
<p><strong>Flaxseeds and Flaxseed Oil</strong> -- are loaded with essential fatty acids, particularly the omega-3s. They are essential for many cleansing functions and maintaining a healthy immune system. They are also critical to maintaining a healthy brain. The health of every cell in your body is dependent on getting adequate amounts of essential fatty acids.</p>
<p><strong>Garlic</strong> -- helps cleanse harmful bacteria, intestinal parasites, and viruses from the body, especially from the blood and intestines. It also helps cleanse buildup from the arteries and lowers blood pressure. Garlic has anti-cancer and antioxidant properties that help detoxify the body of harmful substances. It also helps cleanse the respiratory tract by expelling mucous buildup in the lungs and sinuses.</p>
<p><strong>Kale </strong>-- contains powerful anti-cancer and antioxidant compounds that help cleanse the body of harmful substances. It is also high in fiber, which helps cleanse the intestinal tract. Like cabbage, kale helps neutralize compounds found in cigarette smoke and contains a substance that jump-starts the liver&rsquo;s production of cleansing enzymes.</p>
<p><strong>Legumes </strong>-- are loaded with fiber that helps lower cholesterol, cleanse the intestines, and regulate blood sugar levels. Legumes also help protect the body against cancer.</p>
<p><strong>Lemons </strong>-- are superb liver detoxifiers. In addition, they contain high amounts of vitamin C, a vitamin needed by the body to make a substance called glutathione. Glutathione helps promote liver detoxification, thereby reducing the likelihood of negative effects from environmental chemicals. Vitamin C and other antioxidants found in lemons are integral to ward off cancer, fight the effects of pollution and cell damage. Fresh lemon juice contains more than 20 anti-cancer compounds and helps balance the body&rsquo;s pH levels.</p>
<p><strong>Seaweed </strong>-- could be the most underrated vegetable in the Western world. Studies at McGill University in Montreal showed that seaweeds bind to radioactive waste in the body so it can be removed. Radioactive waste can find its way into the body through some medical tests or through food that has been grown where water or soil is contaminated. Seaweed also binds to heavy metals to help eliminate them from the body. In addition, it is a powerhouse of minerals and trace minerals.</p>2017-02-21T14:30:13-06:00Blog:393http://priscosfamilymarket.com/a-look-at-another-ethnic-traditionA Look at Another Ethnic Tradition <p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/february/jacquie.jpg" alt="" width="250" height="250" />The Prisco family is steeped in Italian heritage and tradition, but over the generations as children grow up, get married and raise children of their own here in the USA, the cultural make-up of their family changes. Growing up, we didn&rsquo;t know much about ethnic customs beyond our own, but exploring them is often quite interesting, fun, and a great opportunity to get introduced to new foods.</p>
<p>In one week Lent starts on Ash Wednesday, and leading up to Lent there are a number of traditions that different cultures have practiced for centuries... and as with most celebrations, these traditions center around food. People have never looked forward to six weeks of cutting back and denying themselves, so they would find any good excuse to party hearty prior to the start of Lent. Best known of these traditions is Carnival in Rio De Janeiro and Mardi Gras in New Orleans.</p>
<p>If, however, you are one of the tens of thousands of people in Chicagoland who are of Polish descent, there is a different but very distinct tradition which back in Poland even has its own holiday: Tłusty Czwartek (Fat Thursday), observed on the last Thursday before Ash Wednesday. In Chicago and other cities with large Polish populations, folks commemorate the day on both Fat Thursday and Fat Tuesday.</p>
<p>The centerpiece of the Fat Thursday or Fat Tuesday celebration is a traditional Polish doughnut known as a Paczek. The paczek (plural is Paczki &ndash; pronounced &ldquo;poonch-key&rdquo;), are jelly-filled pastries cranked out by the Polish as fast as they can produce them. At Delightful Pastries in Chicagom as many as 36,000 were pre-ordered, forcing the Polish bakery to produce 1000s per day to meet the demand.</p>
<p><img style="float: left; padding-right: 10px;" src="/content/images/uploaded/shoutout/2017/february/paczki.jpg" alt="" width="200" height="199" />Paczki are made from deep-fried flat dough with fruit or cream filling and usually covered with sugar or icing. A-right:10px small amount of grain alcohol is usually added before cooking, which later evaporates to prevent the absorption of oil deep in the dough. Common paczki fillings include plums, lemon, chocolate, and raspberry. Others include rose-petals &ndash; a common ingredient in Polish cuisine &ndash; and maple bacon.</p>
<p>The traditional recipe is all about the dough. It's denser; it's a yeast dough that doesn't collapse when you bite into it. The American Heart Association won&rsquo;t be signing up any time soon to be sponsoring Paczki Day, however, as these little dough bombs pack a real caloric wallop. Each one, about the size of a hockey puck, averages 400-500 calories which includes 25 grams of fat.</p>
<p>Paczek is translated as &ldquo;doughnut&rdquo; or &ldquo;little package.&rdquo; The recipe stems from the idea of using up all the lard, sugar and eggs in the house before fasting begins during Lent. The doughnuts themselves have existed since the Middle Ages when they were filled with pork fat and fried in lard. The recipe was modified when French cooks came to Poland and improved the paczki dough to make it lighter, spongier and more resilient.</p>
<p>As can be expected with any food, there are famous paczki-eating contests. The record holder is Matthew Holowicki of Plymouth, MI, who in February of 2015 won his 8th consecutive Paczki eating contest, polishing off 23 in 15 minutes. When finished, he collected one more trophy and announced his retirement. For those of you who can&rsquo;t do the math in your head, that&rsquo;s around 11,500 calories and 575 grams of saturated fat in one sitting!</p>
<p>While we don&rsquo;t think any of our customers are interested in this type of caloric overload, one or two this season would make for a delicious way to carry on the Fat Thursday or Fat Tuesday tradition. We have paczki available in store right now in packages of 4 for $3.49.</p>
<p>Enjoy your sweets!</p>
<p>&nbsp;</p>
<p>Jacquie</p>2017-02-21T14:25:22-06:00Blog:392http://priscosfamilymarket.com/non-meat-proteins-for-a-vegetarian-or-vegan-dietNon-meat Proteins for a Vegetarian (or Vegan) Diet<p><img style="float: right; padding: 0 0 15px 15px;" src="/Content/Images/uploaded/blog/2017/February/blog_sm.jpg" alt="" width="360" height="177" /></p>
<p>There are a variety of reasons why some people choose to eat a vegetarian or vegan diet: some are concerned with the ethics of breeding and raising animals purely for human consumption, while others do it for the purported health benefits (studies have shown that vegetarians often have lower incidence of coronary artery disease, hypertension, obesity and some forms of cancer). There's also the practical reason that a vegetable- and fruit-based diet is less expensive than one that depends upon meat protein (you have none of the overhead of housing and feeding livestock -- which requires a great deal of land and resources -- or maintaining the animals' health).</p>
<p>Regardless of your reasons for pursuing a vegetarian or vegan diet, to maximize the health benefits and avoid deficiencies, you must be able to achieve a balanced diet...And one of the most important components of any diet is Protein.</p>
<p>Protein, which consists of a long chain of amino acids that are linked together, is a major component of muscles, organs and other bodily tissues. It is important for the process of digestion, metabolism, and the transportation of oxygen, vitamins, and nutrients throughout the body. In addition, protein plays a major role in the production of antibodies and is also responsible for strong bones, shiny hair, and healthy skin and nails.</p>
<p>Most people acquire the necessary protein from animal sources, but when eggs, meat, and other animal products are no longer an option, you still have a few choices when it comes to substitutes:</p>
<p><img src="/Content/Images/uploaded/blog/2017/February/Soy-beans-ThinkstockPhotos-484592992.jpg" alt="Soy Bean" width="300" height="200" /></p>
<p><strong>Soy:</strong> The only vegetable containing all the amino acids essential for human nutrition, soybeans can be used in place of animal proteins. This versatile protein offers a healthy alternative to meat products and is available in many forms, including isolates and powders, making it incredibly convenient for use in recipes. Soybeans are cholesterol-free and low in fat.</p>
<p><strong>Tempeh:</strong> An alternative way to enjoy your soy is tempeh, a fermented soy food made from cooked whole soybeans that have been treated with cultures and formed into a dense, chewy cake. Chopped tempeh can be used as a substitute for ground meats, or it can be sliced for stir-fry.</p>
<p><strong>Nuts:&nbsp;</strong>Nuts provide a good dose of protein along with some heart-healthy fatty acids and antioxidants (vitamins A and E). They are also packed full of fiber. Many nuts have a significant source of protein ready to work for your body. Peanuts, almonds, pistachios, cashews&nbsp;and pine nuts are among the highest in protein. Nuts can be grated, toasted, ground or eaten raw, and are great when combined with salads, wraps, soups and stews, and baked goods.</p>
<p><strong>Legumes and Beans:</strong>&nbsp; &nbsp;Both are inexpensive and form the basis of many diets around the world.&nbsp; Beans and legumes are a great source of protein&nbsp;and are typically high in fiber, calcium, and iron as well. Combined with whole grains, beans, and legumes not only make a delicious meal, but many also provide the full complement of essential amino acids required by the human body for healthy function. Dry roasted soy beans (Edamame), falafel, miso, boiled white beans, lentils and pinto beans are common examples of beans and legumes used in cooking, and which are readily available.</p>
<p><strong>Hummus:&nbsp;</strong>Derived from chickpeas hummus is high in protein and low fat, which makes it attractive to vegetarians and vegans alike. When combined with other healthy foods, such as grains and nuts, chickpeas can be used to provide your body with the complete profile of amino acids needed for proper health. Hummus in particular also contains heart-healthy fats and dietary fiber, a fair amount of iron and vitamin C, and a significant amount of folate and vitamin B6.</p>
<p><strong>Seitan:&nbsp;</strong>Although it is made from wheat, seitan (also called "wheat meat", "wheat gluten" or simply "gluten") has little in common with flour or bread.&nbsp; As a protein source, seitan contains about 31 grams of protein per 4 oz. serving (which means it has more plant protein per serving than tofu), provides a modest amount of B vitamins and iron&nbsp;and contains no saturated fat or cholesterol. Seitan is known for being remarkably similar to the look and texture of meat when cooked.</p>
<p>As you can see, there are a number of options when it comes to acquiring necessary protein, but it is extremely important not to focus on one protein source to the exclusion of others. A good source of protein is often a combination of various foods&nbsp;because different foods are rich in different amino acids. It's up to you to make sure that your diet is as varied as possible to ensure your body has everything it needs for its growth, repair, and maintenance!</p>2017-02-14T23:47:12-06:00Blog:391http://priscosfamilymarket.com/want-to-lose-weight-who-doesnt-perhaps-you-might-try-to-eat-more-meatWant to lose weight? Who Doesn’t? Perhaps you might try to eat more meat.<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/january/andy.jpg" alt="" width="250" height="257" /></p>
<p>As was mentioned in an earlier shout out article this year there is a trend by health-conscious people to eat more vegetables and we support that notion and would encourage you to continue to fill your shopping carts with plenty of fresh produce each week.&nbsp; However, before anyone thinks we are going overboard in support of a vegetarian or vegan lifestyle our friends the meat lovers want to be certain that they receive equal time.</p>
<p>Meat proteins are the main building blocks of the body. They&rsquo;re used to make muscles, tendons, organs and skin. Proteins are also used to make enzymes, hormones, neurotransmitters and various tiny molecules that serve important functions. Without protein, life as we know it would not be possible. Proteins are made of smaller molecules called amino acids, which are linked together like beads on a string. The linked amino acids form long protein chains, which are then folded into complex shapes.&nbsp;&nbsp; Some of these amino acids can be produced by the body, while we must get others from the diet. The ones we cannot produce and must get from our foods are called the &ldquo;essential&rdquo; amino acids.</p>
<p><strong><span style="font-size: 12pt;">Protein Can Help You Lose Weight (and Prevent You from Gaining it in The First Place)</span></strong></p>
<p>Protein is incredibly important when it comes to losing weight.&nbsp; To lose weight, everyone should know that we need to take in fewer calories than we burn.&nbsp; Eating protein can help with that, by boosting your metabolic rate (calories out) and reducing your appetite (calories in). How&rsquo;s that for a different perspective on weight loss?</p>
<p>In a well-balanced diet where protein makes up around 25-30% of calorie studies have shown that we receive a boosted metabolism by up to 80 to 100 calories per day, compared to lower protein diets. An even more important contribution of protein to weight loss, however, is its ability to reduce appetite and cause a spontaneous reduction in calorie intake. Protein is much more satiating than both fat and carbs.&nbsp; If you ever raided the refrigerator for a slice of lemon meringue pie and then find yourself needing several hands full of potato chips you will know what I mean&hellip; sugar craving carbs.</p>
<p>In a study in obese men, protein at 25% of calories increased feelings of fullness, reduced the desire for late-night snacking by half and reduced obsessive thoughts about food by 60%.&nbsp; In another study, women who increased protein intake to 30% of calories ended up eating 441 fewer calories per day. They also lost 11 pounds in 12 weeks, just by adding more protein to their diet.</p>
<p>But protein doesn&rsquo;t just help you lose&hellip; it can also help prevent you from gaining weight in the first place.&nbsp;&nbsp; In one study, just a modest increase in protein from 15% of calories to 18% of calories reduced the amount of fat people regained after weight loss by 50%.</p>2017-02-14T23:39:58-06:00Blog:390http://priscosfamilymarket.com/the-foods-of-love-2The foods of Love<p style="margin-bottom: 0.14in; line-height: 115%;"><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/february/vday.jpg" alt="" width="250" height="250" />If you have a special someone in your life, you're probably already planning for or looking forward to this Tuesday. February 14th is Valentine's Day, the one day of the year dedicated exclusively to spending time with your significant other or spouse, and doing your best to make their day special. This can mean simply spending more time with them and/or buying them flowers or other gifts, all of which are great options, but there's one activity almost all couples indulge in on Valentine's Day... Sharing a special meal together!</p>
<p style="margin-bottom: 0.14in; line-height: 115%;">Now, people often say the best way to a person's heart (man or woman!) is through their stomach, and cultures all over the world agree. Everyone is going to have an opinion on the best foods for inspiring love in another person, ranging from various types of seafood to fruits, herbs, and vegetables. There's a traditional or folk remedy for everything, and aphrodisiacs are in a category all their own.</p>
<p style="margin-bottom: 0.14in; line-height: 115%;">Looking to play Cupid this Valentine's Day? When you head to the restaurant for a meal out, or while preparing your own meal at home, try incorporating some of the following foods... And enjoy!</p>
<p><em>[info courtesy of smoothfm.com.au, care2.com &amp; health.usnews.com]</em></p>
<p><strong>Oysters &amp; Caviar</strong></p>
<p>These classic aphrodisiacs are packed with zinc, a mineral that supposedly increases libido. Why not start your meal with half a dozen oysters or some caviar, and a glass of chilled champagne (a classically romantic beverage)?</p>
<p><strong>Truffles</strong></p>
<p>Why truffles (the fungus, not the chocolate)? Probably due to their rarity and musky aroma. Truffles have long been considered a go-to food for arouse the palate and the body.</p>
<p><strong>Bananas</strong></p>
<p>Loaded with B vitamins, magnesium, potassium and the bromeliad enzyme, bananas may increase the male libido. There are lots of wonderful desserts, including Bananas Foster, that incorporate bananas.</p>
<p><strong>Avocado</strong></p>
<p>Boosting the immune system with B vitamins and potassium, avocados have long been associated with sexuality. Baked Avocados or avocado slices on a salad are a great way to incorporate this particular food into a romantic meal.</p>
<p><strong>Almonds</strong></p>
<p>Thanks to their high vitamin E content, almonds help support female hormones, and have been seen as a fertility symbol for hundreds of years. Almonds can be sprinkled on top of salads or used as an ingredient in many lucious desserts.</p>
<p><strong>Garlic</strong></p>
<p>Garlic is considered an aphrodisiac primarily because it helps increase blood flow. As an ingredient, it's also incredibly easy to include in your meal: Garlic can be used as a seasoning in most main dishes, as well as in sides (garlic mashed potatoes, anyone?).</p>
<p><strong>Chocolate</strong></p>
<p>The neurotransmitters serotonin and anandamide both contribute to feelings of happiness and euphoria, and both are found in chocolate. Chocolate also happens to be the go-to Valentine's Day treat, and you would be remiss not to include it at some point in your evening!</p>
<p>&nbsp;</p>
<p style="margin-bottom: 0in;">Have a wonderful Valentine's Day!</p>
<p style="margin-bottom: 0in;">&nbsp;</p>2017-02-06T17:45:11-06:00Blog:389http://priscosfamilymarket.com/make-us-your-valentines-day-headquarters-this-weekMake us your Valentine’s Day headquarters this week<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/february/beth.jpg" alt="" width="250" height="257" />Who doesn&rsquo;t love a bit of diversion from the ho-hum doldrums of winter? Here at Prisco&rsquo;s we all feel that Valentine&rsquo;s Day is just that... a great way to have some fun and spend close-up and personal time with the love of our lives. My daughters Jacquie and Bridget, along with several other members of the staff, go all out to make certain we have loads of handmade specialty items available for you and your Valentine.</p>
<p>Starting as you walk in the door, our gift department is packed with all sorts of &ldquo;I Love You&rdquo; trinkets, Valentine Cards, and loads of freshly delivered beautiful roses plus other assorted cut flowers and bouquets. While you are checking out the gift department, don&rsquo;t miss the great collection of locally made Long Grove sweet candies and our selection of special Valentine's Day-focused wines.</p>
<p>From the gift department we would like you to head over to the deli and meat department where we have a real treat in mind for you this year. Last year we put together a Surf &amp; Turf dinner for two and found it to be a very popular package. This year we changed it up a bit, added a second dinner choice and brought the price down as well. Last year the dinner included wine and roses, but some folks told us that they didn&rsquo;t drink wine so we changed up the mix as follows...</p>
<p>&nbsp;</p>
<p style="text-align: center;" align="center"><strong>Two Dinners for 2</strong></p>
<table style="margin-left: auto; margin-right: auto;">
<tbody>
<tr>
<td>
<p style="margin-bottom: 0.14in; line-height: 115%; text-align: left;"><strong><em>Pasta Primavera for 2 $19.99</em> </strong></p>
</td>
<td>
<p style="margin-bottom: 0.14in; line-height: 115%; text-align: left;"><em><strong>&nbsp;Surf &amp; Turf for 2 $49.99</strong></em></p>
</td>
</tr>
<tr>
<td>
<p style="margin-bottom: 0.14in; line-height: 115%;">Heat &amp; Eat</p>
<p style="margin-bottom: 0.14in; line-height: 115%;"><span style="text-decoration: underline;">Includes</span></p>
<p style="margin-bottom: 0.14in; line-height: 115%;">&nbsp;</p>
<p style="margin-bottom: 0.14in; line-height: 115%;">&bull; Homemade Pasta Primavera for 2</p>
<p style="margin-bottom: 0.14in; line-height: 115%;">&bull; Italian Tossed Salad for 2</p>
<p style="margin-bottom: 0.14in; line-height: 115%;">&bull; Half loaf of garlic bread</p>
<p style="margin-bottom: 0.14in; line-height: 115%;">&bull; 2 hand-dipped jumbo Chocolate Covered <br />&nbsp;&nbsp; strawberries with stems</p>
<p style="margin-bottom: 0.14in; line-height: 115%;">&nbsp;</p>
</td>
<td>
<p style="margin-bottom: 0.14in; line-height: 115%;">&nbsp;Cooking Required</p>
<p style="margin-bottom: 0.14in; line-height: 115%;">&nbsp;<span style="text-decoration: underline;">Includes</span></p>
<p style="margin-bottom: 0.14in; line-height: 115%;">&nbsp;</p>
<p style="margin-bottom: 0.14in; line-height: 115%;">&nbsp;&bull; 2 USDA Choice Prisco&rsquo;s Angus Filets 5 to 6 oz.</p>
<p style="margin-bottom: 0.14in; line-height: 115%;">&nbsp;&bull; 2 Coldwater Lobster tails 5 to 6 oz.</p>
<p style="margin-bottom: 0.14in; line-height: 115%;">&nbsp;&bull; Half loaf of garlic bread</p>
<p style="margin-bottom: 0.14in; line-height: 115%;">&nbsp;&bull; 2 hand-dipped jumbo Chocolate Covered <br />&nbsp;&nbsp;&nbsp; strawberries with stems</p>
<p style="margin-bottom: 0.14in; line-height: 115%;">&nbsp;</p>
</td>
</tr>
</tbody>
</table>
<p>Whatever you do, don&rsquo;t miss out on our hand-dipped strawberries covered in dark and white chocolate. They tend to go fast, so get here early.</p>
<p>Finally, we have one more special offering that you gentlemen should know about: This year we have two great Long Grove candy items, a 4 oz. box of Myrtels and a 4.5 oz. box of chocolate covered peanut butter melt-aways, both priced at $8.99 ea. If you combine one box of either of these with one dozen long stem roses the two are yours for a mere $25. That&rsquo;s like buying the roses and getting the chocolate free.</p>
<p>Have a wonderful Valentine&rsquo;s Day!</p>
<p>&nbsp;</p>
<p>Beth</p>2017-02-06T17:29:54-06:00Blog:388http://priscosfamilymarket.com/asparagus-the-food-of-kingsAsparagus, the "food of kings"<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/february/asparagus.jpg" alt="" width="250" height="241" />Asparagus may not officially be royalty, but it sometimes is referred to as the &ldquo;food of kings,&rdquo; and "the aristocrat&rdquo; of vegetables. Cultivated for more than 2,000 years, asparagus was prized by the ancient Greeks and Romans for both taste and the medicinal properties they believed it possessed. King Louis XIV of France loved asparagus so much he had special greenhouses built, so he could enjoy the vegetable year-round.</p>
<p>Not only does asparagus taste delicious, it offers us a rich supply of nutrients. Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. It&rsquo;s also a good source of antioxidants. This is just the beginning of a long list of health benefits attributable to asparagus, but we all want to eat it, not think about it. Why not consider some of these asparagus recipes and see if you don&rsquo;t feel a bit more regal?</p>
<p><a href="/recipes/21041">Asparagus and Jack Cheese Frittata</a></p>
<p><a href="/recipes/20914">Risotto with Portobello Mushrooms and Roasted Asparagus</a></p>
<p><a href="/recipes/10920">Asparagus Soup</a></p>
<p><a href="/recipes/10441">Marinated Asparagus Salad</a></p>
<p><a href="/recipes/8350">Steamed Asparagus</a></p>
<p><a href="/recipes/5746">Chicken and Fresh Asparagus Casserole</a></p>
<p>&nbsp;</p>2017-01-31T17:10:56-06:00Blog:387http://priscosfamilymarket.com/some-things-you-just-might-not-know-about-avocadosSome things you just might not know about avocados<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/february/dona.jpg" alt="" width="250" height="249" />This weekend tens of millions of Americans will be tuned in to watch the New England Patriots and Atlanta Falcons do battle on the grid iron for ultimate bragging rights in 2017 as the kings of American football. Of course, while watching the game, it&rsquo;s extended half time extravaganza and even its ridiculously expensive commercials, we will be sublimely satisfied downing our favorite adult beverages and lots of delicious finger food.</p>
<p>One of the most popular snack items associated with football watching is something that comes our way from south of the border, those delicious green vegetables (or are they fruits?) known as avocados.<img style="float: left; padding-right: 10px;" src="/content/images/uploaded/shoutout/2017/february/avocado.jpg" alt="" width="200" height="197" /></p>
<p>I thought I&rsquo;d share a little about what I&rsquo;ve learned regarding this lovely green friend since recently took my position here in Prisco&rsquo;s produce department.</p>
<p>Let me begin by setting the record straight. Even though they are often displayed near other well-known vegetables, the avocado is not really a vegetable but rather a fruit, a single seeded berry. So, I wonder... Should I start displaying them with the raspberries, strawberries and blueberries? Maybe not just yet.</p>
<p>So what makes it a fruit? Well, according to the University of California Agriculture &amp; Natural Resources, a fruit is &ldquo;the matured ovary of a flower,&rdquo;. Fruits consist of a tough outer layer (the skin or rind), a middle layer we typically think of as the flesh of the fruit and a casing around a seed (or seeds). Avocado is further classified as a "fleshy" as opposed to a "dry" fruit, and a berry rather than a drupe, which has tough pits or stones, like peaches.</p>
<p>Here is something that surprised me, and perhaps you as well: I learned that an avocado has more potassium than a banana. A single avocado has 975 milligrams of potassium, while a banana, well-known for being loaded with potassium, delivers just half that, with 487 milligrams per large fruit.</p>
<p>As everyone knows, you want your avocados to be ripe in order to enjoy them. When they are shipped north we want them to still be in a rather unripe state so that they arrive here to the store in good shape. Once we buy them and take them home, however, we want them to ripen quickly so that we can truly enjoy them. Here is a little secret that will help you get ripe avocados sooner rather than later: Let them spend some time hanging around with some bananas or apples. Both of these fellow fruits release ethylene gas, a naturally-occurring plant hormone. If you store your unripe avocados in a brown bag with an apple or a banana, the gases trapped in the bag will help those green guys ripen quicker.</p>
<p>When looking to add protein to your diet we naturally think of meat as a good source. But what if you are a vegetarian or vegan and don&rsquo;t eat meat? You still need your protein so it&rsquo;s important to know where else you can get your required daily protein. It turns out that one avocado packs four grams of protein, among the highest amount coming from a fruit. And it&rsquo;s good quality protein to boot. While they don&rsquo;t contain every single amino acid required in the body&rsquo;s protein-building process, they do have all 18 of the important ones. Plus, all of that protein is available for the body to use, while some of the protein you might get from meat sources is not.</p>
<p>For all you chefs and bakers, here is a good food substitution tip I recently learned as well that is worth passing along. <strong>You can substitute avocado for butter</strong>. The creamy texture and healthy fats make for a surprisingly easy baking substitution. And no, you won&rsquo;t be making green muffins. By substituting avocado for some but not all of your butter in baking, you can cut the fat by almost 40%. You can substitute avocado for butter in a 1:1 ratio, but since it doesn't melt the same way it won't coat your dry ingredients the same. You need to increase your wet ingredients a little to compensate. Its recommended to just substitute avocados for half of the butter.</p>
<p>There you have it. Enjoy those avocados this weekend. Can we all say <em>Ole</em> for <em>Guacamole</em>?</p>
<p>&nbsp;</p>
<p>Donna Hess &ndash; Produce Lead</p>2017-01-31T16:59:38-06:00Blog:386http://priscosfamilymarket.com/want-to-reduce-your-carb-intake-try-cauliflower-in-your-favorite-recipesWant to reduce your carb intake? Try cauliflower in your favorite recipes.<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/january/cauli.jpg" alt="" width="250" height="234" />It's an unfortunate fact that ingredient-limited diets, especially those programs that require reducing carbohydrate intake, can be highly unpleasant for beginners. In many cases you're required to sacrifice most if not all of your favorite foods, leaving you feeling both hungry and miserable. However, it's important to stay the course even if you experience some discomfort. Don't let the initial side effects of a low carbohydrate diet stop you from eating healthy. Once you are over the hump and your body begins to adapt, you will find yourself feeling much better.</p>
<p>While this is good news, it does not address the loss of your favorite foods, which can be distressing for many people and make it difficult to persevere in their new dietary regimen. In order to make eating low carb satisfying and manageable over the long term, physically and mentally, <strong>you need to find a way to re-incorporate some of the foods you love</strong>. And one of the best ways to do that is to substitute low carb ingredients for the high carb ones in your favorite recipes.</p>
<p>This week, Prisco's Family Market is featuring cauliflower &ndash; one of the best low carb food substitutes out there. This amazingly versatile vegetable can fill in for just about anything "bready" &ndash; and in the spirit of experimentation, cooks have come up with plenty of new and interesting ways to use it.</p>
<p>Here is a list of recipes using cauliflower as a replacement for breads, pastas, and starches, while keeping your favorite flavors intact...</p>
<p lang="zxx"><strong>Cauliflower &ldquo;Everything Bagels&rdquo;</strong></p>
<p lang="zxx">The quintessential New York food. Pair them with some fat and a protein source to make a complete breakfast. They&rsquo;d be delicious with an avocado and some lox or turkey slices!</p>
<p lang="zxx"><em>Recipe courtesy of lexiscleankitchen.com</em></p>
<p lang="zxx"><span style="text-decoration: underline;">Ingredients</span></p>
<ul>
<li>
<p lang="zxx">1 head cauliflower, riced (about 3 cups)</p>
</li>
<li>
<p lang="zxx">2 tbsp almond flour</p>
</li>
<li>
<p lang="zxx">1 tbsp coconut flour</p>
</li>
<li>
<p lang="zxx">1 tbsp organic corn meal</p>
</li>
<li>
<p lang="zxx">2 eggs</p>
</li>
<li>
<p lang="zxx">1/2 tsp garlic powder</p>
</li>
<li>
<p lang="zxx">1/4 tsp sea salt</p>
</li>
</ul>
<p lang="zxx"><span style="text-decoration: underline;">"Everything" Topping</span></p>
<ul>
<li>
<p lang="zxx">1/2 tsp poppy seeds</p>
</li>
<li>
<p lang="zxx">1 tbsp sesame seeds</p>
</li>
<li>
<p lang="zxx">1 tsp dried minced garlic</p>
</li>
<li>
<p lang="zxx">1 tbsp dried minced onion</p>
</li>
<li>
<p lang="zxx">1/2 tsp sea salt</p>
</li>
</ul>
<p lang="zxx"><span style="text-decoration: underline;">Instructions</span></p>
<p lang="zxx">1. Preheat oven to 400 degrees.</p>
<p lang="zxx">2. In a food processor, or using a hand grater, pulse/grate cauliflower until rice consistency</p>
<p lang="zxx">3. In a bowl combine eggs, cauliflower rice, almond flour, coconut flour, corn meal, garlic powder, and salt</p>
<p lang="zxx">4. In a separate bowl combine "everything" topping ingredients</p>
<p lang="zxx">5. Lay parchment paper on a baking sheet</p>
<p lang="zxx">6. Make 4 even sized balls and lay onto parchment paper</p>
<p lang="zxx">7. Sprinkle "everything" topping and slightly press them into the top</p>
<p lang="zxx">8. Bake for 15-20 minutes, or until bread-like consistency (it might be longer depending on the size you make)</p>
<p lang="zxx">9. Remove from baking sheet and let cool directly on a cooling rack</p>
<p lang="zxx">Optional steps: Broil on high for 3-5 minutes after baking. For extra crisp, remove from baking sheet and do the broiling step with the buns directly on the oven rack.</p>
<p lang="zxx">&nbsp;</p>
<p lang="zxx"><strong>Cauliflower &ldquo;Rice&rdquo;</strong></p>
<p lang="zxx">For those of you who are accustomed to eating rice, this is a recipe for you.</p>
<p lang="zxx"><em>Recipe courtesy of thepaleomom.com</em></p>
<p lang="zxx"><span style="text-decoration: underline;">Ingredients</span></p>
<ul>
<li>
<p lang="zxx">1 small head of cauliflower (4-5 cups riced)</p>
</li>
<li>
<p lang="zxx">3 Tbsp cooking fat (such as coconut oil)</p>
</li>
<li>
<p lang="zxx">2 tsp lemon zest (approximately 1 lemon)</p>
</li>
<li>
<p lang="zxx">4 Tbsp chopped fresh parsley</p>
</li>
<li>
<p lang="zxx">1/8 tsp salt , to taste</p>
</li>
</ul>
<p lang="zxx"><span style="text-decoration: underline;">Instructions</span></p>
<p lang="zxx">1. Trim cauliflower and place florets in a food processor (you may have to do this in batches). Pulse until chopped to rice grain size. Set aside.</p>
<p lang="zxx">2. Heat cooking fat in a large frying pan over medium-high heat. Add cauliflower to the oil and cook, stirring frequently until cauliflower is cooked al dente (about 6-8 minutes).</p>
<p lang="zxx">3. Stir in lemon zest, parsley and salt. Cook 1 minute. Enjoy!</p>
<p lang="zxx">&nbsp;</p>
<p lang="zxx"><strong>Cauliflower Pizza Crust</strong></p>
<p lang="zxx">Cauliflower crust is thin and crispy, perfect for anyone who likes pizza with a nice crunch on the bottom. And since you&rsquo;re making it yourself, it&rsquo;s easy and fun to get really creative with the seasonings. (Note: You can also use that crust for calzones, pizza pockets, or just about anything else you&rsquo;d otherwise use pizza dough for.)</p>
<p lang="zxx"><em>Recipe courtesy of foodnetwork.com</em></p>
<p lang="zxx"><span style="text-decoration: underline;">Ingredients</span></p>
<ul>
<li>
<p lang="zxx">1 head cauliflower, stalk removed</p>
</li>
<li>
<p lang="zxx">1/2 cup shredded mozzarella</p>
</li>
<li>
<p lang="zxx">1/4 cup grated Parmesan</p>
</li>
<li>
<p lang="zxx">1/2 teaspoon dried oregano</p>
</li>
<li>
<p lang="zxx">1/2 teaspoon kosher salt</p>
</li>
<li>
<p lang="zxx">1/4 teaspoon garlic powder</p>
</li>
<li>
<p lang="zxx">2 eggs, lightly beaten</p>
</li>
</ul>
<p lang="zxx"><span style="text-decoration: underline;">Instructions</span></p>
<p lang="zxx">1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.</p>
<p lang="zxx">2. Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well. (I like to put it on a towel to get all the moisture out.) Let cool.</p>
<p lang="zxx">3. In a bowl, combine the cauliflower with the mozzarella, Parmesan, oregano, salt, garlic powder and eggs. Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes.</p>
<p lang="zxx">4. Add desired toppings and bake an additional 10 minutes.</p>
<p lang="zxx">&nbsp;</p>
<p lang="zxx"><strong>Cauliflower &ldquo;Breadsticks&rdquo;</strong></p>
<p lang="zxx">A big basket of breadsticks can really bring the table together, and they&rsquo;re delicious dipped in some homemade marinara sauce! Fortunately, cauliflower comes through again with a way to make them lower carb.</p>
<p lang="zxx"><em>Recipe courtesy of fastpaleo.com</em></p>
<p lang="zxx"><span style="text-decoration: underline;">Ingredients</span></p>
<ul>
<li>
<p lang="zxx">1 head of cauliflower</p>
</li>
<li>
<p lang="zxx">1 tablespoon of oregano</p>
</li>
<li>
<p lang="zxx">1/2 tablespoon of basil</p>
</li>
<li>
<p lang="zxx">1 tablespoon onion powder</p>
</li>
<li>
<p lang="zxx">1/2 tsp red pepper flakes</p>
</li>
<li>
<p lang="zxx">2 eggs</p>
</li>
<li>
<p lang="zxx">Salt and pepper to taste</p>
</li>
</ul>
<p lang="zxx"><span style="text-decoration: underline;">Instructions</span></p>
<p lang="zxx">1. You can either put the whole head of cauliflower in a microwave safe dish and put in the microwave for 10 min. Then remove and put in a food processor until smooth OR you can put the cauliflower in the food processor first until you get a rice consistency and then put in a microwave safe dish and put in the microwave for 10 min.</p>
<p lang="zxx">2. Let the cauliflower cool slightly then place in the refrigerator until cooled completely.</p>
<p lang="zxx">3. Once cooled, mix the rest of the ingredients in the cauliflower.</p>
<p lang="zxx">4. Grease a cookie sheet and place cauliflower on it. Use your hands and pat down cauliflower until it is about 1/2 in thick. Place in an oven set for 425 degrees for about 25 min or until slightly brown.</p>
<p lang="zxx">5. Remove from oven and turn to broil at 500. Cut your cauliflower in the desired sticks you want and flip over. Place back in the oven until both sides are brown and desired crispness. Enjoy!</p>
<p lang="zxx">&nbsp;</p>
<p lang="zxx"><strong>Cauliflower "Macaroni &amp; Cheese"</strong></p>
<p lang="zxx">Nobody can really pretend that cauliflower is shaped like macaroni, but if you&rsquo;re looking to dig into a big pile of rich, cheesy goodness, cauliflower mac is just the thing.</p>
<p lang="zxx"><em>Recipe courtesy of grassfedgirl.com</em></p>
<p lang="zxx"><span style="text-decoration: underline;">Ingredients</span></p>
<ul>
<li>
<p lang="zxx">5 cups cauliflower florets</p>
</li>
<li>
<p lang="zxx">Sea salt and pepper to taste</p>
</li>
<li>
<p lang="zxx">1 cup coconut milk, canned</p>
</li>
<li>
<p lang="zxx">1/2 cup homemade broth</p>
</li>
<li>
<p lang="zxx">2 tbsp coconut flour, sifted</p>
</li>
<li>
<p lang="zxx">1 soy free organic egg, beaten</p>
</li>
<li>
<p lang="zxx">2 cups grass-fed cheddar cheese/raw cheese</p>
</li>
</ul>
<p lang="zxx"><span style="text-decoration: underline;">Instructions</span></p>
<p lang="zxx">1. Preheat the oven to 350.</p>
<p lang="zxx">2. Salt the cauliflower then steam it until al dente.</p>
<p lang="zxx">3. Then place the florets in a greased baking dish.</p>
<p lang="zxx">4. In a skillet heat up the coconut milk with a pinch of salt and pepper over medium heat.</p>
<p lang="zxx">5. Add the broth and keep stirring.</p>
<p lang="zxx">6. Add the coconut flour to the mixture and let the sauce bubble.</p>
<p lang="zxx">7. Remove the sauce from heat then whisk in the egg.</p>
<p lang="zxx">8. The sauce should thicken and then pour it over the cauliflower.</p>
<p lang="zxx">9. Add the cheese evenly then bake for 35-40 minutes.</p>
<p lang="zxx">10. Turn the oven to broil for 3-5 minutes to get a nice color on top.</p>
<p lang="zxx">&nbsp;</p>2017-01-24T21:09:09-06:00Blog:385http://priscosfamilymarket.com/food-trends-we-will-be-watching-closely-in-2017Food trends we will be watching closely in 2017<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/january/bridget.jpg" alt="" width="240" height="242" />One of the things that my sister Jacquie and I enjoy doing is reading through the food magazines to see what new food ideas are coming down the pike. We often find ourselves chuckling at some of the concepts that start on either the East or West coast, or the hipster pockets like Santa Fe, Bolder, and Portland.</p>
<p>The majority of these trends -- or more precisely, fads -- never make it to our stodgier Midwest before fading off into the sunset of "interesting moments in food". At the same time, however, we are keenly interested in being on top of what our customers may be hearing about and looking for. Besides, trying new things is just plain fun.</p>
<p>This week I thought I&rsquo;d share just a few of the new food ideas and concepts that we think you will be paying close attention to this year.</p>
<p><span style="text-decoration: underline;">Vegetarian Comfort Food</span></p>
<p>Last week, Dona wrote about vegetables and gave us some easy to make recipes and healthy ideas on how to use them. Turns out that eating more veggies is a real trend that is catching on, and not just something our mothers told us we needed to do if we wanted to live a good life.</p>
<p>Vegetables will continue to gain ground on the dinner plate as animal proteins and heavy side dishes make way for vegetarian options. According to Pinterest, there&rsquo;s a rise in the word &ldquo;veggies&rdquo; in its comfort food searches by 336% last year, while words such as &ldquo;lasagna,&rdquo; &ldquo;macaroni&rdquo; and &ldquo;Stroganoff&rdquo; were off by 69%, 55% and 50%, respectively. What this means is that many more people are likely to order mashed cauliflower instead of rice and pasta, and they will be topping their pizzas with spinach, tomatoes and mushrooms rather than sausage and pepperoni.</p>
<p><span style="text-decoration: underline;">Cauliflower &ndash; the current &ldquo;HOT&rdquo; Veggie</span></p>
<p>According to the food experts, cauliflower will be the new veggie that we will see on restaurant menus everywhere. Move over kale and Brussels sprouts, it's cauliflower&rsquo;s time to shine.</p>
<p><span style="text-decoration: underline;">Breakfast with a New Twist</span></p>
<p>This past week, the business news mentioned that the effect of offering breakfast items all day is waning and not driving sales as it did the past two years at McDonalds. Perhaps what this means is that it may be time to change up the breakfast menu a bit. For example, companies like Starbucks are now offering spiced up breakfast sandwiches. What the food experts are saying is that the texture of breakfast is likely to change. Smoother breakfast offerings such as soft scrambled eggs, buttered grits, or oatmeal will start to be replaced by so-called more &ldquo;aggressive&rdquo;, crunchier items like fried chicken, crispy chorizo and chimichurri.</p>
<p><span style="text-decoration: underline;">Wake up with Chocolate</span></p>
<p>Recent studies linking dark chocolate consumption to positive health benefits may encourage more consumers to indulge in the a.m. A recent study from Syracuse University highlighted the benefits of dark chocolate, specifically on cognitive function &mdash; abstract reasoning, memory, and focus. What better time to ramp up your ability to focus and get your thinking cap in place than first thing in the morning before heading off to work? Perhaps it&rsquo;s time to make a chocolate bagel sandwich with a Lindt dark chocolate bar nestled between the two warm haves of a toasted all-grain bagel?</p>
<p><span style="text-decoration: underline;">Rethinking Pasta</span></p>
<p>Pasta is pasta right? Well, no, not really. We are beginning to see a growth in popularity of more plant-based pastas. Again, more focus on the veggies. Alternative grain noodles made from quinoa, lentils and chickpeas (which also happen to be gluten-free) are quickly becoming favorites, while grain-free options like spiralized veggies and kelp noodles are also on the rise. <br /> <br /> <span style="text-decoration: underline;">The Color Purple</span></p>
<p>Yes, that is the title of a 1982 novel by Alice Walker that won a Pulitzer Prize and later became a popular Steven Spielberg movie. But here I&rsquo;m referring to a new color trend we can expect to see as it relates to the food we eat. Richly colored purple foods are popping up everywhere: purple cauliflower, black rice, purple asparagus, elderberries, acai, purple sweet potatoes, purple corn and cereal. The power of purple goes beyond the vibrant color and often indicates nutrient density and antioxidants.&nbsp;</p>
<p>Hope you found this interesting and if you have any new ideas about the foods you want to see offered at our store, please let us know! We are always on the lookout for new ideas -- especially ideas that our customers bring us.</p>
<p>&nbsp;</p>
<p>Bridget</p>2017-01-24T20:43:07-06:00Blog:384http://priscosfamilymarket.com/kitchen-gadgets-worth-havingKitchen Gadgets Worth Having<p>For the chef or foodie that loves spending time in the kitchen, we have come up with a list of some handy gadgets that may not all be must haves, but certainly are worth considering.</p>
<p><strong>OXO Good Grips Stainless Steel Ratcheting Pineapple Slicer with Depth Guide</strong></p>
<p><strong><img src="/content/images/uploaded/blog/2017/january/pineapple-corer.png" alt="" width="200" height="190" /><img src="/content/images/uploaded/blog/2017/january/cored-pineapple.jpg" alt="" width="200" height="119" /></strong></p>
<ul>
<li>
<p>Quickly and easily cores and slices fresh pineapples</p>
</li>
<li>
<p>Ratcheting turning knob for continuous rotations</p>
</li>
<li>
<p>Measurement markings on shaft help prevent piercing the bottom of the pineapple shell</p>
</li>
<li>
<p>Knob and shaft separate with the press of a button for easy cleaning and are dish washer safe</p>
</li>
<li>
<p>Sharp, medium-sized blade is shaped for compact storage</p>
</li>
<li>
<p>Accommodates most pineapple sizes</p>
</li>
<li>
<p>Soft, comfortable, non-slip grip and BPA free</p>
</li>
</ul>
<p>Available from Amazon <a href="https://www.amazon.com/OXO-Stainless-Ratcheting-Pineapple-Slicer/dp/B007WTGR90/ref=dp_ob_title_kitchen">here</a>.</p>
<p>&nbsp;</p>
<p><strong>OXO Good Grips 3-in-1 Avocado Slicer</strong></p>
<p><strong><img src="/content/images/uploaded/blog/2017/january/split-them.png" alt="" width="200" height="195" /><img src="/content/images/uploaded/blog/2017/january/Pit-them.jpg" alt="" width="200" height="200" /><img src="/content/images/uploaded/blog/2017/january/slice-them.jpg" alt="" width="200" height="200" /></strong></p>
<ul>
<li>
<p>All-in-one tool splits, pits, and slices avocados safely and effectively</p>
</li>
<li>
<p>Pitter removes pit with a safe and easy twisting motion</p>
</li>
<li>
<p>Slicer removes fruit from skin in perfectly even slices</p>
</li>
<li>
<p>Soft, comfortable, non-slip grip</p>
</li>
<li>
<p>Top-rack dishwasher safe</p>
</li>
</ul>
<p>Available from Amazon <a href="https://www.amazon.com/dp/B0088LR592/ref=as_li_ss_til?tag=hongkiatcom-20&amp;camp=0&amp;creative=0&amp;linkCode=as4&amp;creativeASIN=B0088LR592&amp;adid=0FZZWMWJY9S7E2Q8CJPD&amp;">here</a>.</p>
<p>&nbsp;</p>
<p><img src="/content/images/uploaded/blog/2017/january/Digital-BBQ-Tongs-and-Thermometer.jpg" alt="" width="200" height="188" /></p>
<p><strong>BBQ Temperature Tongs</strong></p>
<ul>
<li>
<p>All-in-one tongs and digital fork</p>
</li>
<li>
<p>Always have your BBQ meat done right</p>
</li>
<li>
<p>No more multiple tools</p>
</li>
<li>
<p>Large clear LCD display</p>
</li>
</ul>
<p>Available from Amazon <a href="https://www.amazon.com/dp/B00A7V7HRG/ref=as_li_ss_til?tag=hongkiatcom-20&amp;camp=0&amp;creative=0&amp;linkCode=as4&amp;creativeASIN=B00A7V7HRG&amp;adid=1HGQ210266C8BTPZBJ7S&amp;">here</a>.</p>
<p>&nbsp;</p>
<p><img src="/content/images/uploaded/blog/2017/january/GEFU-Spirelli-Spiral-Cutter.jpg" alt="" width="200" height="272" /></p>
<p><strong>Spirelli Spiral Slicer</strong></p>
<ul>
<li>
<p>Sturdy stainless steel blades</p>
</li>
<li>
<p>Creates endless julienne strips</p>
</li>
<li>
<p>Finger guard</p>
</li>
<li>
<p>Stainless steel/Plastic</p>
</li>
<li>
<p>Dishwasher safe</p>
</li>
</ul>
<p>Available from Amazon <a href="https://www.amazon.com/dp/B0026RMEK4/ref=as_li_ss_til?tag=hongkiatcom-20&amp;camp=0&amp;creative=0&amp;linkCode=as4&amp;creativeASIN=B0026RMEK4&amp;adid=0GVDSXVGPGS7YAPJFSFH&amp;">here</a>.</p>
<p>&nbsp;</p>2017-01-17T20:24:47-06:00Blog:383http://priscosfamilymarket.com/how-to-maximize-the-nutrition-from-fresh-vegetablesHow to maximize the nutrition from fresh vegetables<p><em><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/january/dona.jpg" alt="" width="250" height="248" />&ldquo;Eating more vegetables is a great way to eat healthier.&rdquo; </em>As the insurance company commercials say&hellip;<em> &ldquo;Everybody knows that.&rdquo;</em> Well, we all know it, but the sad truth is that far too often we tend to ignore those sage words of advice when making meal plans. Trust me, if every customer at Prisco&rsquo;s was eating all the fresh fruits and vegetables that the USDA recommends, I&rsquo;d need to clone myself three times to keep up with the demand.</p>
<p>So, since we know that more vegetables are good for us but we often don&rsquo;t make the effort to eat them, I thought that perhaps if I gave out two pieces of simple advice we could all do a bit better. Here you go&hellip; two key tips:</p>
<ol>
<li>
<p>Don&rsquo;t cook all the nutrients out of your vegetables or you will gain nothing and end up with flavorless, disappointing fillers.</p>
</li>
<li>
<p>Change things up and try some new but easy to make recipes that will add some adventure to what you are serving.</p>
</li>
</ol>
<p>Most vegetables can be eaten either raw or cooked, and it&rsquo;s a fact that cooking your vegetables can lead to a loss of nutritional content and flavor, especially when boiled. The key is to watch out for cooking vegetables too long, and with too much water. If you cook vegetables gently -- and without a great deal of water -- you will help protect the water-soluble vitamins. You might try blanching your veggies, which is when you quickly cook vegetables in boiling water, and remove them when they're still very crisp, to help preserve the color and nutrients.</p>
<p>Here are some other helpful tips that will keep most of the nutrients in your vegetables as you cook them.</p>
<ul>
<li>
<p>Rinse fresh vegetables thoroughly before using. Even those with skins need to be washed to remove bacteria, insects, and as much pesticide as possible. However, don&rsquo;t soak them as that can remove key nutrients, like vitamin C.</p>
</li>
<li>
<p>To preserve water-soluble vitamins and minerals, cut veggies into large pieces or cook them whole. Baked potatoes, for example, keep more nutrients than mashed potatoes.</p>
</li>
<li>
<p>Try to keep cooking time, temperature, and the amount of liquid to a minimum. That&rsquo;s why steaming is one of the best ways to cook vegetables.</p>
</li>
<li>
<p>Another good idea is to use your microwave rather that a boiling pan. Microwaving broccoli can preserve up to 80% of its vitamin C.</p>
</li>
<li>
<p>Baking or roasting is another healthy option for most veggies, while &ldquo;griddling&rdquo; -- cooking on a flat metal surface with little to no oil -- was shown in studies to be an especially good choice for beets, celery, onions, Swiss chard, and green beans.</p>
</li>
<li>
<p>Saut&eacute;ed vegetables require a bit of oil, but that&rsquo;s not a bad thing if you use a heart-healthy choice like olive or canola oil. Add some spices and garlic for good flavor. Smash your garlic first as this will release the flavor and enzymes that discourage blood vessel clots.</p>
</li>
</ul>
<p>Taking these suggestions to heart, I came up with four recipes that I&rsquo;d like to suggest you try. Each is easy to do and makes use of one or more of the nutrient saving tips listed here.</p>
<table style="margin-left: auto; margin-right: auto;">
<tbody>
<tr>
<td>
<p style="text-align: center;"><a href="/recipes/21196"><img src="http://images.api.procomarketing.com/RecipeImages/cea625d8-4cf4-4498-8b65-bce702bdeb50.jpg" alt="" width="200" height="200" /></a></p>
<p style="text-align: center;"><a href="/recipes/21196">Baked Parmesan Zucchini</a></p>
</td>
<td style="text-align: center;">
<p><a href="/recipes/7793"><img src="http://images.api.procomarketing.com/RecipeImages/a963ebc0-cb98-4212-b297-288e033ffad5.jpg" alt="" width="200" height="200" /></a></p>
<p><a href="/recipes/7793">Honey-Glazed Carrots</a></p>
</td>
</tr>
<tr>
<td>
<p><a href="/recipes/21197"><img src="http://images.api.procomarketing.com/RecipeImages/5dc06ef4-455a-4a71-9f43-d07a6d4c0589.jpg" alt="" width="200" height="200" /></a></p>
<p style="text-align: center;"><a href="/recipes/21197">Garlic Parmesan Roasted Broccoli</a></p>
</td>
<td>
<p><a href="/recipes/21198"><img src="http://images.api.procomarketing.com/RecipeImages/a1432f4c-26bf-43d2-a195-f76a4d308610.jpg" alt="" width="200" height="200" /></a></p>
<p style="text-align: center;"><a href="/recipes/21198">Baked Sweet Potato "Fries"</a></p>
</td>
</tr>
</tbody>
</table>
<p>&nbsp;</p>
<p style="margin-bottom: 0.11in; line-height: 108%;">&ldquo;<em>Eat all your veggies!&rdquo;</em></p>
<p style="margin-bottom: 0.11in; line-height: 108%;">Dona Hess &ndash; Produce Lead</p>2017-01-17T20:08:47-06:00Blog:382http://priscosfamilymarket.com/chris-tope-shares-an-easy-to-make-low-cost-healthy-meal-ideaMake good use of your Crock-Pot!<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/january/chris.jpg" alt="" width="250" height="252" />After the holidays, we are all looking to get back on track and try to eat healthier. Our sales of chicken (especially skinless, boneless breasts) spike this time of year. There is good reason that this happens. Half a chicken breast with skin-on has about 13.4 grams of fat and 249 calories; without the skin, the same amount of chicken breast meat has only 135 calories and 3.06 grams of fat.</p>
<p>A disadvantage of skinless chicken, however, is its tendency to dry out, which I spoke about in a blog last year. You can avoid this by using a slow cooker or Crock-Pot. The long, slow cooking process will concentrate the flavors of the chicken and added seasonings without drying the meat, and cooking in a slow cooker allows you to cook the meal while away from home with no worries of scorching the meat.</p>
<p><strong>Here are a few tips to get you started.</strong></p>
<p>Begin by rinsing the skinless, boneless chicken breasts and then patting them dry with a paper towel. Next, place them next to each other in the bottom of your slow cooker or crock-pot. If possible, keep the meat in one layer covering the bottom and don&rsquo;t overlap it.</p>
<p>Next, sprinkle seasonings, such as freshly ground black pepper, fresh or dried herbs and a little salt, over the chicken breasts. Sodium-free seasoning blends are a good choice if you are on a low-salt or salt-free diet. Now add just a dash of liquid -- about a tablespoon or two -- to the slow cooker. The small amount of liquid will help the chicken remain moist as it steams in the cooker. For a neutral taste, use low-fat chicken or vegetable broth. For a more of flavor boost, kick it up using fresh squeezed lemon juice or white wine. Not interested in any of these? Plain tap water will do the job as well.</p>
<p>Turn the chicken breasts over with tongs so they get a thin coating of liquid. This will prevent the chicken from sticking to the bottom of the cooker. Place the lid on the slow cooker. Turn it on and adjust it to cook on high for three to four hours or low for seven to eight hours.</p>
<p>Remove the lid about halfway through the cooking time and turn the chicken breasts over with tongs. Replace the lid and continue to cook the chicken.</p>
<p>If you are looking for a easy to make crock pot chicken recipe, try this:</p>
<p>SLOW COOKER BALSAMIC CHICKEN</p>
<p>4 Servings PREP TIME: 5 Minutes Cook Time: 8 Hours</p>
<p>Ingredients</p>
<ul>
<li>
<p>1/2 cup balsamic vinegar</p>
</li>
<li>
<p>1/2 cup chicken broth</p>
</li>
<li>
<p>1/4 cup brown sugar, packed</p>
</li>
<li>
<p>3 cloves garlic, minced</p>
</li>
<li>
<p>4 boneless, skinless chicken breasts</p>
</li>
<li>
<p>1 teaspoon dried basil</p>
</li>
<li>
<p>1/2 teaspoon dried oregano</p>
</li>
<li>
<p>1/4 teaspoon dried thyme</p>
</li>
<li>
<p>1/4 teaspoon dried rosemary</p>
</li>
<li>
<p>1/4 teaspoon crushed red pepper flakes, optional</p>
</li>
<li>
<p>Kosher salt and freshly ground black pepper, to taste</p>
</li>
<li>
<p>2 tablespoons chopped fresh parsley leaves</p>
</li>
</ul>
<p>DIRECTIONS:</p>
<p>In a small bowl, whisk together balsamic vinegar, chicken broth, brown sugar and garlic; set aside.</p>
<p>Season chicken breasts with basil, oregano, thyme, rosemary, red pepper flakes, salt and pepper, to taste.</p>
<p>Place chicken breasts into a 6-qt slow cooker. Stir in balsamic vinegar mixture. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, reaching an internal temperature of 165 degrees F.</p>
<p>&nbsp;</p>
<p>Good Eating</p>
<p>Chris Tope &ndash; Meat Department Manager</p>2017-01-10T17:22:20-06:00Blog:381http://priscosfamilymarket.com/crock-pots-and-slow-cookers-the-working-moms-helperCrock Pots and Slow Cookers -- The Working Mom's Helper<p style="margin-bottom: 0.11in; line-height: 108%;"><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/january/slowcook.jpg" alt="" width="265" height="209" />The usefulness of crock pots and slow cookers really can't be overstated. They are incredibly valuable appliances, particularly for individuals who work full time and may not have the energy or interest to prepare a meal from scratch when they get home.</p>
<p>There are a number of advantages to using a crock pot. Firstly, the lower temperatures reduces the risk of scorching foods which tend to stick to the bottom of a pan, or which may burn easily in a conventional oven. In fact, slow-cooking makes it almost impossible to burn food even if it's cooked much too long (while your food may end up with a somewhat unpleasant texture, at least you won't end up with charcoal briquettes for dinner!).</p>
<p>Slow cookers are also perfect for preparing less expensive and/or tougher cuts of meat, such as chuck roasts, chuck steaks, beef stew meat, venison, or any other variety of meat that contains a lot of connective tissue and collagen.&nbsp; The longer cooking times utilized by crock pots and similar appliances results in a breakdown of that unpleasant tissue, thereby tenderizing the meat and making it significantly more palatable. <br /><br />Last, but most importantly, slow cookers are super convenient!&nbsp; Many recipes do not require much fuss from you; simply load the requisite ingredients into the cooker and leave it alone.&nbsp; In fact, some models include timers or thermostats which bring food to a given temperature, and then lower it automatically to minimize the likelihood of over-cooking, so you can expect the best possible outcome from your recipes.&nbsp; Also, cooking your meals in a single pot, rather than an array of pots and pans and other hardware, reduces the amount of time spent washing up afterward -- and the low cooking temperature and glazed pot make cleaning easy. <br /><br />So for you moms (and dads!) out there who don't have a lot of extra time on your hands, consider getting a crock pot or slow cooker, and you may never find yourself without a plan for dinner again. <br /><br />A side note for new crock pot owners (courtesy of About.com):&nbsp; Whenever you purchase a new slow cooker, use it the first few times, on HIGH and on LOW, before leaving it unattended.&nbsp; There's always a potential for the crock pot to boil the food if it operates at a higher temperature than other pots, so you should determine what to expect from the different temperature settings.&nbsp; Also, remember to place the cooker on a cookie sheet, granite countertop, the stovetop, or a similar surface, as the bottom can get quite hot.</p>
<p><strong><a href="/recipes/search/title/slow cooker">Click here for some slow cooker recipes.</a></strong></p>
<p>&nbsp;</p>2017-01-10T17:12:46-06:00Blog:380http://priscosfamilymarket.com/everything-you-eat-and-drink-matters-focus-on-variety-amount-and-nutritionTurn your New Year’s resolutions into real solutions for healthy eating!<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2017/january/healthye.jpg" alt="" width="300" height="189" />Every year as we head home from the last holiday party, usually a New Year&rsquo;s celebration, we make a promise to ourselves to cut back on junk food and embrace healthier eating and physical exercise. Unfortunately, very few of us ever make it through the football playoff season and by the time the Superbowl arrives in early February, all our best intentions have fallen to the wayside.</p>
<p>It&rsquo;s not easy to suddenly acquire will power and get serious about healthy eating and exercise, but if only we could it would do us all a world of good. There are tools, tips and aids that can help, and that is what we would like to begin to share with you today.</p>
<p>There are some painless ways that you can help yourself and other members of your family begin and maintain a healthier lifestyle. One great place to start is with the <strong>MyPlate Daily checklist</strong>, which isprovided by the US Department of Agriculture. Visit their website and take a few seconds to provide your sex, age, height and weight, and it will generate a couple eating checklists for you: One that will allow you to maintain your present weight if that is where you want to be, and another to help you lose weight over time. <a href="https://www.choosemyplate.gov/MyPlate-Daily-Checklist-input">Here is the link</a>.</p>
<p>In addition to the MyPlate Daily checklist, this site provides a wealth of information and great tips to help us all develop healthier lifestyles, especially as they relate to what we eat.</p>
<p>&nbsp;</p>
<p><img style="float: left;" src="/content/images/uploaded/blog/2017/january/checklist.png" alt="" width="675" height="283" /></p>
<p>&nbsp;</p>
<h2><strong>Everything You Eat and Drink Matters &mdash; Focus on Variety, Amount, and Nutrition</strong></h2>
<p>Choose a variety of foods and beverages from each food group to build healthy eating styles. Include choices from all the MyPlate food groups to meet your calorie and nutrient needs when planning or preparing meals and snacks.</p>
<p><span style="text-decoration: underline;">FOOD GROUPS</span></p>
<p><strong>Fruits </strong>- Focus on whole fruits. Fresh is best but also consider frozen, dried, and canned options. Always choose whole fruits more often than 100% fruit juice to help control sugar intake.</p>
<p><strong>Vegetables </strong>- Vary your veggies. Vegetables are divided into five subgroups and include dark-green vegetables, red and orange vegetables, legumes (beans and peas), starchy vegetables, and other vegetables.</p>
<p><strong>Grains</strong> - Make half your grains whole grains. Grains include whole grains and refined, enriched grains.</p>
<p><strong>Protein Foods</strong> - Choose a variety of lean protein foods. Protein comes from both animal (seafood, meat, poultry, and eggs) and plant sources, (nuts, beans and peas (yes, these last two are veggies as well), seeds, and soy products).</p>
<p><strong>Dairy</strong> - Move to low-fat or fat-free milk and yogurt. Dairy includes milk, yogurt, cheese, and calcium-fortified soy beverages (soy milk).</p>
<p><strong>Oils</strong> - Oils are part of healthy eating styles because they provide nutrients for the body, like fatty acids and vitamin E. They also enhance the flavor of your food. Some oils are eaten as a natural part of the food such as in nuts, olives, avocados, and seafood. Other oils are refined and added to a food during processing or preparation, such as soybean, canola, and safflower oils. Choose the right amount of oil to stay within your daily calorie needs.</p>
<h2><strong>Choose Foods and Beverages with Less Saturated Fat, Sodium, and Added Sugars</strong></h2>
<p>The saturated fat, sodium, and added sugars found in foods and beverages are important for you to think about as you build your healthy eating style. Although sometimes found naturally in foods and beverages, sugars, sodium, and ingredients high in saturated fat are very often added during processing or preparing foods and beverages. Try to limit or avoid highly processed foods.</p>
<h2><strong>Start with Small Changes</strong></h2>
<p align="left">Create an eating style that can improve your health now and in the future by making small changes over time. Consider changes that reflect your personal preferences, culture and traditions. Think of each change as a &ldquo;win&rdquo; as you build positive habits and find solutions that reflect your healthy eating style.</p>
<p align="left">&nbsp;</p>2017-01-01T20:35:37-06:00Blog:379http://priscosfamilymarket.com/new-year-2017 New Year 2017<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2017/january/andy.jpg" alt="" width="250" height="237" />Everyone here at the store is ready to unwind. With the holidays behind us, our busiest six weeks each year, it&rsquo;s nice to get some calm back in all our lives. Don&rsquo;t get me wrong, the rush that comes each year starting in mid-November and lasting through the end of the year is something that none of us would trade. During the holiday season, we work our hardest -- but at the same time it gives us the most satisfaction.</p>
<p>Since today is the first time I&rsquo;ve had a chance to sit down and ponder things in quite some time, I thought I&rsquo;d reflect a bit on the year 2016, our 90th in the business, and at the same time look forward to what is ahead for our store in 2017 and beyond. For Prisco&rsquo;s, I feel 2016 was a very blessed year.</p>
<p>Though transitioning a business has many barriers, complications, and complexities, we feel that Prisco&rsquo;s is aimed high at the future and ready to bring Aurora and the surrounding communities a lot of excitement in 2017. Here is a peek at the things we have planned for this year (because you asked for it!):</p>
<ol>
<li>
<p>We are going to look at grocery categories, bring in new and exciting products you have been looking for, and make the store look even more beautiful.</p>
</li>
<li>
<p>We are going to explore options on how we can make your shopping experience easier and more complete! This includes a stronger, more comprehensive online experience.</p>
</li>
<li>
<p>We are looking to expand our dairy department to give more variety and the fresh options that you deserve!</p>
</li>
<li>
<p>We are looking to expand our prepared meal offerings so you can have a delicious, home-cooked meal ready when you stop by!</p>
</li>
<li>
<p>Last but not least, we are going to work with our awesome neighbors, both business and residential, to make this community one of the strongest in Aurora!</p>
</li>
</ol>
<p>Together, let&rsquo;s make 2017 a great year filled with fun, family, and food!</p>
<p>&nbsp;</p>
<p>Andy</p>2017-01-01T20:28:22-06:00Blog:378http://priscosfamilymarket.com/celebrating-the-new-year-around-the-worldCelebrating the New Year Around the World<p><img style="float: right;" src="/Content/Images/uploaded/blog/2016/december/newyears.jpg" alt="" width="260" height="208" />Depending on your country of origin, your religious beliefs, or the customs of your forefathers, we have many ways of welcoming in a new year and saying goodbye or perhaps<em> good riddance</em> to the old year. The truth is throughout the world depending on the calendar that you follow the New Year occurs on any of several different dates.</p>
<p>We thought it would be fun to review some of the various traditions associated with the start of a New Year as celebrated in different countries and cultures.</p>
<p><strong>Food for Luck at the New Year</strong></p>
<p>Here are several New Year food traditions:</p>
<ul>
<li>
<p>In the southern US, eating black-eyed peas and pork bring about good fortune.</p>
</li>
<li>
<p>Eating any ring-shaped treat (such as a donut) symbolize &ldquo;coming full circle&rdquo; and leads to good fortune. In Dutch homes, fritters called olie bollen are served.</p>
</li>
<li>
<p>The Irish enjoy pastries called bannocks.</p>
</li>
<li>
<p>The tradition of eating 12 grapes at midnight comes from Spain.</p>
</li>
<li>
<p>On New Year's Eve, Mexicans pop a grape for each stroke of midnight, with each representing a page of the calendar ahead. If one is bitter, watch out for that month! Other popular fruits to eat include the pomegranate, with its many seeds standing in for prosperity, and figs, which are a symbol of fertility.</p>
</li>
<li>
<p>In India and Pakistan, rice promises prosperity.</p>
</li>
<li>
<p>Apples dipped in honey are a Rosh Hashanah tradition.</p>
</li>
<li>
<p>In Swiss homes, dollops of whipped cream, symbolizing the richness of the year to come, are dropped on the floors (and allowed to remain there!)</p>
</li>
<li>
<p>In the South, greens are eaten on New Year's Eve because they resemble money.</p>
</li>
<li>
<p>Beans, like greens, resemble money; more specifically, they symbolize coins. Whether you choose black beans, lentils, or black-eyes peas, healthy fiber-filled beans will help soak up that champagne.</p>
</li>
<li>
<p>Noodles are symbols of long life, and grains like rice, quinoa, and barley stand for abundance. Slurp the noodles whole for even more luck.</p>
</li>
<li>
<p>Pigs are a lucky symbol because they root forward, and are rotund. Traditionally, in the American South, pork, beans, and greens are combined in a dish called Hoppin' John for New Year's Eve.</p>
</li>
<li>
<p>Fish are believed to be lucky because their scales resemble coins, and they swim in schools which invoke the idea of abundance.</p>
</li>
</ul>
<p><strong>And then there are New Year&rsquo;s Drinking Traditions</strong></p>
<p>Although the pop of a champagne cork signals the arrival of the New Year around the world, some countries have their own traditions.</p>
<ul>
<li>
<p>Wassail, the Gaelic term for &ldquo;good health&rdquo;, is served in some parts of England.</p>
</li>
<li>
<p>Spiced &ldquo;hot pint&rdquo; is the Scottish version of Wassail. Traditionally, the Scots drank to each others&rsquo; prosperity and also offered this warm drink to neighbors along with a small gift.</p>
</li>
<li>
<p>In Holland, toasts are made with hot, spiced wine.</p>
</li>
</ul>
<p>Regardless of just how you and your family celebrate, we want to wish you Happy, Healthy, and Prosperous 2017!</p>2016-12-27T19:43:19-06:00Blog:377http://priscosfamilymarket.com/take-all-the-stress-out-of-this-years-new-years-party-preparationsTake all the stress out of this year's New Year's Party preparations.<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2016/december/andyxmas.jpg" alt="" width="240" height="236" />I don&rsquo;t know about you but the week between Christmas and New Year&rsquo;s Day has my calendar packed with something nearly every day or evening, and sometimes both. Fortunately, I know of a great food store near home that I can count on to help with my entertaining needs because I just don&rsquo;t have time to shop, prepare and cook this week.</p>
<p>Well perhaps that&rsquo;s a bit of a stretch, but I must tell you it&rsquo;s great to have the help of my mom, two sisters and a staff of great workers in our Deli / Kitchen, all of whom I can count on when entertaining guests. Hopefully you, too, will consider having our store fulfill your catering needs this week. If you are looking for ideas,<a href="/content/images/uploaded/flyer/flyer.html"> click on this link</a> and it will take you to our Catering Guide.</p>
<p>Many customers enjoy serving easy-to-handle finger foods like our antipasto or shrimp trays. Of course, our homemade lasagna and Italian beef are traditional holiday favorites -- and don&rsquo;t forget our homemade pizzas and frozen pasta selection! Looking for something unique? Give us a call. Chances are we can whip it up for you, or perhaps come up with something special that fits your taste and budget. By the way, if you <em>do</em> order something from our catering menu, be certain to take advantage of the $10 savings available on our homepage in the Shopper&rsquo;s Choice Awards section <a href="/specialcouponoffer">located here</a>.</p>
<p>If you are planning a quieet dinner for two or four at home this New Year&rsquo;s Eve, why not stop at our meat department and pick up one or two of Chris Tope&rsquo;s Surf &amp; Turf Combos? You get two lobster tails and two filets in each package.</p>
<p>Regardless of just how you wind up ringing in the new year, all of us at Prisco&rsquo;s would like to wish you a Happy New Year!</p>
<p>&nbsp;</p>
<p>Andy</p>2016-12-27T19:38:59-06:00Blog:376http://priscosfamilymarket.com/tis-the-season-for-something-soothing'Tis the season for something soothing…<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2016/december/bev.jpg" alt="" width="250" height="248" />With Christmas rapidly approaching, it can be difficult to relax and simply enjoy the season. The weather has been bitterly cold and we've already had a couple of large piles of snow dumped into our laps; in spite of the inconvenience, though, you have to admit that -- with pristine white snow yet on the ground -- it's a beautiful landscape we are presented with. One well worth taking a load off and appreciating for a while from the comfort of our homes.</p>
<p>Now, most peoples' go-to for staying warm in the winter time is a hot meal, with soups and stews being especially popular, but where's the fun in that? Okay, yes, cooking and eating a good meal is a wonderful way to de-stress and get back some of that lost heat, but for a truly pervasive comfort, your best bet is something belly-warming and boozy.</p>
<h2>Seasonal and Winter Wines</h2>
<p lang="zxx"><em>[info courtesy of food52.com &amp; biltmore.com]</em></p>
<p lang="zxx">Unless you live someplace balmy, January is probably not the time you feel like drinking wines that are light, or crisp, or especially refreshing. Instead, think about wines that have layers, like the way you dress when it's cold. Wines that have texture and layers have a lot of dimension to them, in terms of aroma and taste.</p>
<p lang="zxx">Full-bodied reds are king in winter since they pair well with heartier dishes, but sparkling wines have a starring role at the holidays, too. Here is a list of good winter wines:</p>
<ul>
<li>
<p lang="zxx">Malbec</p>
</li>
</ul>
<ul>
<li>
<p lang="zxx">Syrah</p>
</li>
<li>
<p lang="zxx">Zinfandel</p>
</li>
<li>
<p lang="zxx">Cabernet Sauvignon</p>
</li>
<li>
<p lang="zxx">Bordeaux Blend</p>
</li>
<li>
<p lang="zxx">Oaked Chardonnay</p>
</li>
<li>
<p lang="zxx">Sparkling Wine</p>
</li>
</ul>
<p lang="zxx">...........................................................</p>
<h2 lang="zxx">Mulled Wine</h2>
<p lang="zxx">Mulled wine is a classic. But it&rsquo;s easy to find versions (especially from bars and restaurants) that are too sweet or overly spiced. This drink has the perfect balance of flavors, and making it yourself means you can spice up your life as much as you please.</p>
<p lang="zxx">Recipe:</p>
<p lang="zxx"><span style="text-decoration: underline;">Ingredients</span></p>
<ul>
<li>
<p lang="zxx">1 bottle red wine (750ml) merlot</p>
</li>
<li>
<p lang="zxx">1/4 cup brandy</p>
</li>
<li>
<p lang="zxx">3 cups unsweetened apple cider</p>
</li>
<li>
<p lang="zxx">1/4 cup honey</p>
</li>
<li>
<p lang="zxx">4 cinnamon sticks</p>
</li>
<li>
<p lang="zxx">1 vanilla bean, cut lengthwise</p>
</li>
<li>
<p lang="zxx">1 tsp cloves</p>
</li>
<li>
<p lang="zxx">3 star anise</p>
</li>
<li>
<p lang="zxx">1 cup chopped orange</p>
</li>
</ul>
<p lang="zxx"><span style="text-decoration: underline;">Instructions</span></p>
<p lang="zxx">In a large pot on low-medium heat, bring the wine, brandy, apple cider, and honey to a low boil.</p>
<p lang="zxx">Add the cinnamon, vanilla bean, cloves, and star anise. Turn down the temperature to low, and simmer for 30 minutes.</p>
<p lang="zxx">Just before serving add the chopped citrus. Mulled wine can be left on the stove to heat for many hours. It can also be stored in the fridge and reheated the next day.</p>
<p lang="zxx">...........................................................</p>
<h2 lang="zxx">Mulled Ciders</h2>
<p lang="zxx">[info courtesy of thekitchn.com]</p>
<p lang="zxx">Hot mulled cider is a must-have for winter gatherings, or just spending a quiet day at the house. It's probably a holdover from when we all lived in New England and the frigid winters necessitated lots of hot beverages. The great thing about making mulled cider is that it's relatively uncomplicated, and a good cider can be made in your slow cooker; the recipe can be started in the morning before you head to work or go about your household chores. When you get home or finish your tasks for the day, your house will smell amazing -- and you'll be able to kick off your shoes and wash away the day's troubles with some liquid comfort.</p>
<p lang="zxx">Recipe:</p>
<p lang="zxx"><strong>Slow-Cooker Spiked Mulled Cider</strong></p>
<p lang="zxx">Makes about 16 (8-ounce) drinks</p>
<p lang="zxx"><span style="text-decoration: underline;">Ingredients</span></p>
<ul>
<li>
<p lang="zxx">1 gallon fresh apple cider or unfiltered apple juice</p>
</li>
<li>
<p lang="zxx">1 medium orange</p>
</li>
<li>
<p lang="zxx">1 (1 1/2-inch) piece fresh ginger</p>
</li>
<li>
<p lang="zxx">5 (3-inch) cinnamon sticks</p>
</li>
<li>
<p lang="zxx">1 tablespoon whole cloves</p>
</li>
<li>
<p lang="zxx">5 star anise pods</p>
</li>
<li>
<p lang="zxx">1 1/2 to 2 cups bourbon, brandy, or dark rum (or more to taste)</p>
</li>
<li>
<p lang="zxx">Orange slices, for serving (optional)</p>
</li>
</ul>
<p lang="zxx"><span style="text-decoration: underline;">Instructions</span></p>
<p lang="zxx">Pour the cider or juice into a 5-quart or larger slow cooker.</p>
<p lang="zxx">Cut the orange into 1/4-inch-thick rounds. Cut the ginger into 1/4-inch-thick slices. Add both to the slow cooker.</p>
<p lang="zxx">Add the cinnamon sticks, cloves, and star anise. To make it easier to serve, place the cloves and star anise pods in a tea ball first, or place in a double layer of cheesecloth or coffee filter, gather it up into a sachet, and tie closed with kitchen twine.</p>
<p lang="zxx">Cover the slow cooker and cook until the flavors meld, 4 hours on LOW. Add the bourbon, brandy, or rum and stir to combine. Let sit for 10 minutes for the flavors to meld. Keep warm and serve in mugs garnished with orange slices.</p>
<p lang="zxx">Recipe Notes:</p>
<ul>
<li>
<p lang="zxx">Apple cider: Buy fresh apple cider or unfiltered apple juice for the best flavor. Do not use sparkling cider, spiced cider, hard cider, or clear apple juice.</p>
</li>
<li>
<p lang="zxx">Storage: Leftover cider can be stored in the refrigerator for up to 3 days.</p>
</li>
</ul>
<p lang="zxx">...........................................................</p>
<h2 lang="zxx">Boozy Cocktails</h2>
<p lang="zxx">[info courtesy of greatist.com]</p>
<p lang="zxx">Sometimes you want a bit more of a punch -- no pun intended -- when it comes to relaxing at the end of a long day. The great thing about cocktails is not only are they more potent than mulled ciders, but they can be made individually rather than in batches. You can also add some festive elements to them to help you relax and get into the season even if you are tired and stressed.</p>
<p lang="zxx">Recipe ideas:</p>
<p lang="zxx"><strong>Spiced Apple Cider Champagne Cocktail</strong></p>
<p lang="zxx">Got five minutes? Then you have plenty of time to make this delicious cocktail. Simply mix fresh apple cider with champagne and apple brandy, and the drink is ready. To make them look slightly fancier, add a cinnamon stick to each glass.</p>
<p lang="zxx"><span style="text-decoration: underline;">Ingredients</span></p>
<ul>
<li>
<p lang="zxx">2 ounces apple brandy</p>
</li>
<li>
<p lang="zxx">2 ounce fresh apple cider</p>
</li>
<li>
<p lang="zxx">3-4 ounces chilled champagne</p>
</li>
</ul>
<p lang="zxx"><span style="text-decoration: underline;">Instructions</span></p>
<p lang="zxx">Pour the apple brandy into the bottom of each glass. Add the champagne and top with a splash of the fresh apple cider. Enjoy!</p>
<p lang="zxx">&nbsp;</p>
<p lang="zxx"><strong>Hot Buttered Hazelnut Whisky</strong></p>
<p lang="zxx">Even those who don&rsquo;t care for the taste of whiskey can get behind this winter beverage. With only four ingredients (six if you include whipped cream and cinnamon), it&rsquo;s easy to have this hot and ready in minutes. Snow days just got WAY better.</p>
<p lang="zxx" align="left"><span style="text-decoration: underline;">Ingredients</span></p>
<ul>
<li>
<p lang="zxx" align="left">4 parts milk</p>
</li>
<li>
<p lang="zxx" align="left">1 cinnamon stick</p>
</li>
<li>
<p lang="zxx" align="left">2 parts whisky</p>
</li>
<li>
<p lang="zxx" align="left">1 part Frangelico or hazelnut liquor</p>
</li>
<li>
<p lang="zxx" align="left">1 tablespoon whipped cream per individual serving pinch of cinnamon (for garnish)</p>
</li>
</ul>
<p lang="zxx" align="left"><span style="text-decoration: underline;">Instructions</span></p>
<p lang="zxx" align="left">Bring the milk and cinnamon stick to a simmer in a thick-bottomed pot over low heat. Allow to gently simmer for 15 minutes, stirring constantly (if you don&rsquo;t stir constantly, the milk on the bottom of the pan will start to cook onto it, and the next time you stir the pot little cooked milk bits will mix into the liquid. Not so fun.) Remove from heat, remove the cinnamon stick, and pour the milk into the serving glass. Add the whiskey and the hazelnut liquor and stir to combine. Top with whipped cream and a sprinkle of cinnamon. Serve immediately.</p>
<p lang="zxx" align="left">&nbsp;</p>
<p lang="zxx" align="left"><strong>Christmas Coffee Cocktail</strong></p>
<p lang="zxx" align="left">Four different kinds of booze and strong coffee may sound like a dangerous combination, but it&rsquo;s worth the experiment.</p>
<p lang="zxx" align="left"><span style="text-decoration: underline;">Ingredients</span></p>
<ul>
<li>
<p lang="zxx" align="left">4 oz strong coffee</p>
</li>
<li>
<p lang="zxx" align="left">1 1/2 oz amaretto liqueur</p>
</li>
<li>
<p lang="zxx" align="left">1 1/2 oz coffee liqueur</p>
</li>
<li>
<p lang="zxx" align="left">1 oz butterscotch schnapps</p>
</li>
<li>
<p lang="zxx" align="left">1 oz creme de cocoa</p>
</li>
<li>
<p lang="zxx" align="left">fresh whipped cream</p>
</li>
<li>
<p lang="zxx" align="left">grated chocolate, for garnish</p>
</li>
</ul>
<p lang="zxx" align="left"><span style="text-decoration: underline;">Instructions</span></p>
<p lang="zxx" align="left">Combine strong coffee and liqueurs in a glass. Stir to combine and top with fresh whipped cream. Garnish with grated chocolate.</p>
<p lang="zxx">Serve warm or over ice.</p>
<p lang="zxx">&nbsp;</p>2016-12-20T19:57:05-06:00Blog:375http://priscosfamilymarket.com/our-very-best-wishes-to-you-and-your-familyOur Very Best Wishes to You and Your Family!<p style="margin-bottom: 0.14in; line-height: 115%;"><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2016/december/family.jpg" alt="" width="250" height="242" />This past year has been quite eventful for the Prisco and Guzauskas families. We lost our Dad / Grandpa Tony Prisco, and had some big retirements when Rob and Georgette Prisco decided to launch a new chapter in their lives, leaving daily doings at the store.</p>
<p style="margin-bottom: 0.14in; line-height: 115%;">With Rob&rsquo;s retirement, ownership passed to Beth and Andy and the 4th generation of our family took over responsibility for the day-to-day operations of the store. And, oh yes, we celebrated our 90th anniversary of doing business as an independently owned family grocer, serving the west side of Aurora and surrounding communities.</p>
<p style="margin-bottom: 0.14in; line-height: 115%;">So yes, like most families we experienced our share of very low moments and very high moments in 2016, but for the most part it was a very good year.</p>
<p style="margin-bottom: 0.14in; line-height: 115%;">Throughout all of that we shared those highs and lows with many of you, our friends, neighbors and loyal customers, who make running this store a special mission that we have been privileged to pursue for almost a full century now.</p>
<p style="margin-bottom: 0.14in; line-height: 115%;">We know we would not be here doing what we love for 90-plus years had it not been for the loyalty and support of our customers.</p>
<p style="margin-bottom: 0.14in; line-height: 115%;">Thank you all, and from our family to each of you: Have a very Merry Christmas and a Happy Holiday Season!</p>
<p style="margin-bottom: 0.14in; line-height: 115%;">&nbsp;</p>
<p style="margin-bottom: 0.14in; line-height: 115%;">- Beth, Andy, Jacquie &amp; Bridget</p>2016-12-20T19:31:02-06:00Blog:374http://priscosfamilymarket.com/why-not-make-your-own-christmas-stollen-this-yearWhy not make your own Christmas Stollen this year?<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2016/december/stollen.jpg" alt="" width="230" />One of the most enjoyable aspects of the holidays is the food. In addition to their more formal religious and/or social significance, both Christmas and Thanksgiving are, quite simply, excuses to indulge ourselves, and most people will agree that desserts feature quite high on the list of must-haves for both occasions.</p>
<p>Thanksgiving has now come and gone, but Christmas is right around the corner. You still have about ten days before it officially arrives, so don&rsquo;t procrastinate! Now is actually a great time to start planning which treats you are going to serve, and experiment a bit if you want to try something more exotic. For those of you who have not done a lot of baking in the past, it&rsquo;s a great opportunity to hone your skills.</p>
<p style="margin-bottom: 0.11in; line-height: 108%;">So, what are your options? To help get you thinking, here is a list of both common and traditional desserts.</p>
<p style="margin-bottom: 0.11in; line-height: 108%;">&nbsp;</p>
<ul>
<li>
<p style="margin-bottom: 0in;">Christmas cookies and/or brownies, such as these&nbsp;<a href="http://www.priscosfamilymarket.com/recipes/20720">Anise Pillows</a>,&nbsp;<a href="http://www.priscosfamilymarket.com/recipes/4493">Almond Butter Ball Cookies</a> or&nbsp;<a href="http://www.priscosfamilymarket.com/recipes/20618">Peppermint Whoopie Pies</a>.</p>
</li>
<li>
<p style="margin-bottom: 0in;">Pies, made using refrigerated crusts and/or canned fillings, such as this&nbsp;<a href="http://www.priscosfamilymarket.com/recipes/5465">Apple Pie</a> or this&nbsp;<a href="http://www.priscosfamilymarket.com/recipes/4378">Double Berry Pie</a>.</p>
</li>
<li>
<p style="margin-bottom: 0in;">Pies made from scratch, like this&nbsp;<a href="http://www.priscosfamilymarket.com/recipes/11122">Blueberry Raspberry Deep Dish Pie</a>.</p>
</li>
<li>
<p style="margin-bottom: 0in;"><a href="http://www.priscosfamilymarket.com/recipes/1426">Fudge</a></p>
</li>
<li>
<p style="margin-bottom: 0in;">Cakes &ndash; pan, rolled and traditional, such as this&nbsp;<a href="http://www.priscosfamilymarket.com/recipes/1003">Chocolate &Eacute;clair Cake</a>, this&nbsp;<a href="http://www.priscosfamilymarket.com/recipes/4098">Plum Pudding Cake</a> or even this&nbsp;<a href="http://www.priscosfamilymarket.com/recipes/6748">Spice Cake</a>.</p>
</li>
<li>
<p style="margin-bottom: 0in;">Holiday breads such as Stollen (see below!).</p>
</li>
<li>
<p style="margin-bottom: 0in;">Christmas pastries like this&nbsp;<a href="http://www.priscosfamilymarket.com/recipes/10966">Christmas Croissant Ring</a>.</p>
</li>
</ul>
<p>&nbsp;</p>
<h3>Why not make your own Christmas Stollen this year?</h3>
<p style="margin-bottom: 0in;">Here is what you will need:</p>
<ul>
<li>
<p style="margin-bottom: 0in;">1/2 cup raisins</p>
</li>
<li>
<p style="margin-bottom: 0in;">1/2 cup mixed candied fruit</p>
</li>
<li>
<p style="margin-bottom: 0in;">2 Tbsp. brandy</p>
</li>
<li>
<p style="margin-bottom: 0in;">3-1/4 cups all-purpose flour</p>
</li>
<li>
<p style="margin-bottom: 0in;">3/4 cup sugar</p>
</li>
<li>
<p style="margin-bottom: 0in;">3/4 cup almonds, ground</p>
</li>
<li>
<p style="margin-bottom: 0in;">2 tsp baking powder</p>
</li>
<li>
<p style="margin-bottom: 0in;">1/4 tsp baking soda</p>
</li>
<li>
<p style="margin-bottom: 0in;">1/2 tsp salt</p>
</li>
<li>
<p style="margin-bottom: 0in;">1/2 tsp cardamom, ground</p>
</li>
<li>
<p style="margin-bottom: 0in;">1/4 tsp ground nutmeg</p>
</li>
</ul>
<p style="margin-bottom: 0in;">You can find this recipe<strong> <a href="http://www.priscosfamilymarket.com/recipes/20709">here</a></strong>.</p>
<p style="margin-bottom: 0.11in; line-height: 108%;">&nbsp;</p>2016-12-13T19:06:56-06:00Blog:373http://priscosfamilymarket.com/which-one-of-our-12-roasts-of-christmas-will-you-be-servingWhich one of our 12 Roasts of Christmas will you be serving?<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2016/december/chris-tope.jpg" alt="" width="250" height="263" />There are two times per year when the meat department really stands out at Prisco&rsquo;s, Thanksgiving and Christmas. Having served the community for 90 years with the same ownership now in its 4th generation, we at Prisco&rsquo;s are fortunate to have a great reputation when it comes to offering the very best meats for your family&rsquo;s holiday celebrations. It is something we never take for granted and a reputation we are extremely proud to have. If you&nbsp;<a href="/specials/department_id/122">peruse our ad</a> this week you will find that we have a very extensive line-up of Christmas roasts available for you to choose from.</p>
<p>Some families serve two or three large meals over the Christmas holiday, and in that case you will often want to select more than one cut of meat; perhaps a Christmas Eve dinner of shrimp, scallops, salmon, crab or lobster, followed on Christmas Day by a beef tenderloin or standing rib roast?</p>
<p>In some cases you are hosting a large family gathering and need a more economical meal, and here you might consider a fresh Ho-Ka Turkey or Hillshire Spiral Ham. There are also several more economical cuts of meat that will still be very pleasing to your guests, like a crown pork roast or a rolled rump or sirloin tip roast.</p>
<p>If you have any questions regarding how much you will need or how best to cook your holiday roasts, please don&rsquo;t hesitate to ask. That is what we are here for and we are always eager to answer any questions or offer suggestions. If you want to be certain that you will be getting just what you want for your special Christmas meat needs, I&rsquo;d always suggest that you call ahead and place an order with me or a member of the meat department staff so we can have it all cut, trimmed and wrapped for you when you arrive.</p>
<p>Got to run for now as I&rsquo;ve got an awful lot to accomplish over the next ten days. Looking forward to seeing you soon in the meat aisle.</p>
<p>&nbsp;</p>
<p>Chris Tope &ndash; Meat Department Manager.</p>2016-12-13T18:54:53-06:00Blog:372http://priscosfamilymarket.com/holiday-appetizer-ideasHoliday Appetizer Ideas<p>It&rsquo;s the season for holiday parties. You may be hosting one and the chances are good that you will be invited to one or more. Since these invitations often come with a request that you bring an appetizer to pass around, we thought we&rsquo;d offer up a few suggestions.</p>
<p><strong><a href="/recipes/21067">Buffalo Cauliflower Bites with Cashew Ranch Dressing</a></strong></p>
<p>Preparation: 15 min. Cooking: 35 min. Total: 50 min.</p>
<p><img src="/content/images/uploaded/blog/2016/December/cauli.jpg" alt="" width="200" height="200" /></p>
<p><span style="text-decoration: underline;">What you will need</span></p>
<ul>
<li>
<p>1 Cup chickpea flour</p>
</li>
<li>
<p>4 fl. oz. non-dairy milk (more if needed)</p>
</li>
<li>
<p>1 tsp garlic powder</p>
</li>
<li>
<p>3 tsp onion powder</p>
</li>
<li>
<p>1/2 tsp sea salt</p>
</li>
<li>
<p>1 heads</p>
</li>
<li>
<p>2 Tbsp. grapeseed oil (or coconut oil)</p>
</li>
<li>
<p>4 fl. oz. hot pepper sauce</p>
</li>
<li>
<p>1 Cup raw cashews, soaked for at least 2 hours, drained and rinsed</p>
</li>
<li>
<p>4 fl. oz. non-dairy milk (more if needed)</p>
</li>
<li>
<p>2 Tbsp. lemon juice</p>
</li>
<li>
<p>2 Tbsp. apple cider vinegar</p>
</li>
<li>
<p>3 tsp fresh chives or dill</p>
</li>
<li>
<p>3 tsp fresh parsley</p>
</li>
<li>
<p>3 tsp onion powder</p>
</li>
<li>
<p>1 tsp garlic powder</p>
</li>
<li>
<p>1/2 tsp sea salt</p>
</li>
</ul>
<p>&nbsp;</p>
<p><strong><a href="/recipes/20798">Dates - Stuffed &amp; Wrapped</a>&nbsp;</strong></p>
<p>Preparation: 15 min. Cooking: 20 min. Total: 35 min.</p>
<p><img src="/content/images/uploaded/blog/2016/December/dates.jpg" alt="" width="200" height="200" /></p>
<p><span style="text-decoration: underline;">What you will need</span></p>
<ul>
<li>
<p>24 pecan halves</p>
</li>
<li>
<p>24 large pitted dates</p>
</li>
<li>
<p>2 Oz Parmigiano-Reggiano cheese</p>
</li>
<li>
<p>1/4 lb. sliced prosciutto</p>
</li>
<li>
<p>freshly ground black pepper</p>
</li>
</ul>
<p>&nbsp;</p>
<p><strong><a href="/recipes/20684">Asiago-Rosemary Crisps</a></strong></p>
<p>Preparation: 5 min. Cooking: 20 min. Total: 25 min.</p>
<p><img src="/content/images/uploaded/blog/2016/December/asiago.jpg" alt="" width="200" height="200" /></p>
<p><span style="text-decoration: underline;">What you will need</span></p>
<ul>
<li>
<p>1 Cup Asiago cheese, grated</p>
</li>
<li>
<p>1/2 tsp dried rosemary or 2 tsp fresh minced rosemary</p>
</li>
</ul>
<p>&nbsp;</p>
<p><strong><a href="/recipes/10828">Oysters Rockefeller</a>&nbsp;</strong> <br /> Preparation: 15 min. Cooking: 10 min. Total: 25 min.</p>
<p><img src="/content/images/uploaded/blog/2016/December/oysters.jpg" alt="" width="200" height="200" /></p>
<p><span style="text-decoration: underline;">What you will need</span></p>
<ul>
<li>
<p>1 packages, cooked according to directions</p>
</li>
<li>
<p>1/2 Cup butter, melted and divided</p>
</li>
<li>
<p>3 tsp fresh lemon juice</p>
</li>
<li>
<p>3 tsp anise-flavored liquor</p>
</li>
<li>
<p>1 1/2 tsp salt, hot</p>
</li>
<li>
<p>24 shucked, fresh oysters</p>
</li>
<li>
<p>1/4 Cup plain dry breadcrumbs</p>
</li>
<li>
<p>6 bacon slices, precooked, crumbled</p>
</li>
</ul>
<p>&nbsp;</p>
<p><strong><a href="/recipes/1332">Hot Crab Dip</a></strong></p>
<p>Preparation: 10 min. Cooking: 30 min. Total: 40 min.</p>
<p><img src="/content/images/uploaded/blog/2016/December/dip.jpg" alt="" width="200" height="200" /></p>
<p><span style="text-decoration: underline;">What you will need</span></p>
<ul>
<li>
<p>1 Lb. cream cheese, softened</p>
</li>
<li>
<p>3/4 Lb. crab meat, drained and flaked</p>
</li>
<li>
<p>1/2 Cup shredded Parmesan cheese</p>
</li>
<li>
<p>4 Tbsp. chopped green onions, chopped</p>
</li>
<li>
<p>2 Tbsp. dry white wine (optional)</p>
</li>
<li>
<p>2 tsp prepared horseradish</p>
</li>
<li>
<p>1/4 tsp hot pepper sauce</p>
</li>
<li>
<p>1/4 Cup sliced almonds</p>
</li>
<li>
<p>assorted crackers</p>
</li>
</ul>
<p>&nbsp;</p>
<p><strong><a href="/recipes/2954">Bacon Wrapped Sea Scallops</a>&nbsp;</strong></p>
<p>Preparation: 15 min. Cooking: 5 min. Total: 20 min.</p>
<p><img src="/content/images/uploaded/blog/2016/December/scallops.jpg" alt="" width="200" height="200" /></p>
<p><span style="text-decoration: underline;">What you will need</span></p>
<ul>
<li>
<p>1 Lb. sea scallops, trimmed, rinsed, patted dry</p>
</li>
<li>
<p>1 tsp lemon pepper</p>
</li>
<li>
<p>1/2 Lb. bacon slices cut in half</p>
</li>
<li>
<p>toothpicks</p>
</li>
</ul>
<p>&nbsp;</p>
<p style="margin-bottom: 0.11in; line-height: 108%;">&nbsp;</p>2016-12-06T16:42:14-06:00Blog:371http://priscosfamilymarket.com/the-spirit-of-caring-and-sharing-runs-very-deep-on-auroras-west-sideThe Spirit of Caring and Sharing runs very deep on Aurora’s West Side<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2016/December/andyxmas.jpg" alt="" width="250" height="246" />Anyone who has been a Prisco&rsquo;s customer for any length of time is well aware of the many ways we work closely with our customers and the churches and civic organizations that coexist within our community.</p>
<p>Just a few weeks back we wrapped up another food drive supporting the Aurora Area Interfaith Food Pantry. Prisco&rsquo;s was one of the founding members of this annual event and 2016 was our 9th year conducting the drive. We sold pre-packed bags of food to our customers and then sent the bags to the Pantry for distribution to the needy within our community. Prisco&rsquo;s subsidizes the cost of each bag, making it a terrific joint Prisco&rsquo;s/community project. We always enjoy helping support the event, but it is you, our customers, who have enabled it to be a success year after year by generously purchasing and donating non-perishable food stuffs. Thank you for helping to support thousands of local families in need of a helping hand.</p>
<p>I&rsquo;d also like to say thank you to everyone who helped make the Thanksgiving food drive a success and share with you some other ways you might join us in supporting the less fortunate members of our community:</p>
<p>It is the holiday season and for most of our customers it&rsquo;s a time for great joy and fun times with family and friends. Unfortunately, however, as in any holiday season there are always too many families hit by unexpected illness, divorce, unemployment or the loss of a loved one, and that makes the holidays quite the opposite. It can become a burden rather than a time of joy and it breaks a parent&rsquo;s heart not to be able to provide comfort, security and a bit of joy for their young children when times get tough.</p>
<p>Some 23 years ago, my Uncle Rob Prisco met with a wonderfully warm-hearted customer named Jerry Pigatti. At that point in his life, Jerry felt that he and his family had been quite blessed and it was his desire to give back to others less fortunate. Jerry and Uncle Rob kicked around some ideas and came up with a plan to contact many of the churches, schools and social organizations in the area and put together a list of people who were down on their luck and in need of a helping hand. Each year for the past couple decades, this tradition has continued and Jerry Pigatti and many of his friends, along with my Uncle Rob, continue to collect food for boxes to be donated to needy families along with all the makings for a turkey dinner. Last year over 350 Aurora area families were recipients through our network of local churches and schools, all at no charge to the families in need.</p>
<p>We are in the midst of organizing this year&rsquo;s Christmas Family Dinner food drive and if you would like to help please stop off at our service desk and ask for details on how you can make a cash or food donation.</p>
<p>Have a wonderful holiday season. Thank you for supporting our local business and thank you for supporting all of our efforts to help neighbors in need.</p>
<p>&nbsp;</p>
<p>Andy</p>2016-12-06T16:38:16-06:00Blog:370http://priscosfamilymarket.com/a-selection-of-christmas-cookies-to-try-your-hand-atA selection of Christmas cookies to try your hand at!<p><img style="padding-right: 10px; float: left;" src="/content/images/uploaded/blog/2016/november/baking.jpg" alt="" width="250" height="241" />Home baking has become something of a lost art in this hustle, bustle world we live in, and we think it&rsquo;s a good time to consider a day of baking for you and perhaps your children or grandchildren. It is a wonderful way to bond in the holiday season, and this way everyone feels that they have contributed to the family Christmas cookie collection.</p>
<p>See if one or more of these recipes might be added to your traditional list of Christmas Cookies.</p>
<p>&nbsp;</p>
<p>&nbsp;</p>
<p>&nbsp;</p>
<p>&nbsp;</p>
<p><strong><a href="/recipes/20727">Cinnamon Anise Cookies</a></strong></p>
<p>Preparation:&nbsp; 15 min. Cooking: 10 min. Total: 25 min.<br /><img style="float: right;" src="/content/images/uploaded/blog/2016/november/cinnamon.jpg" alt="" width="200" height="189" /><br /><span style="text-decoration: underline;">Ingredients needed</span><br />2 eggs<br />1 Pint shortening<br />1 Cup sugar<br />4 Fl Oz orange juice<br />2 tsp anise seed<br />1/4 Cup all purpose flour<br />3 tsp baking powder<br />3/4 tsp salt<br />1/2 tsp ground cinnamon<br />3 Tbsp. sugar</p>
<p><a href="/recipes/20705"><strong>Eggnog Sparkle Cookies</strong></a></p>
<p>Preparation:&nbsp; 120 min. Cooking: 10 min. Total: 130 min.<br /><img style="float: right;" src="/content/images/uploaded/blog/2016/november/sparkle.jpg" alt="" width="200" height="202" /><br /><span style="text-decoration: underline;">Ingredients needed</span><br />1 Cup salted butter, softened<br />1 Cup granulated sugar<br />2 large egg yolks<br />4 fl. oz. eggnog<br />1 1/4 Pint flour<br />2 tsp baking powder<br />1 tsp ground nutmeg<br />2 1/4 Oz red decorating sugar (1/3 cup)<br />1 tsp ground cinnamon</p>
<p><strong><a href="/recipes/17991">Rolled Sugar Cookies</a></strong></p>
<p>Preparation:&nbsp; 20&nbsp;min.&nbsp;Cooking:&nbsp;8&nbsp;min.&nbsp;Total:&nbsp;28&nbsp;min.<br /><img style="float: right;" src="/content/images/uploaded/blog/2016/november/sugar.jpg" alt="" width="200" height="194" /><br /><span style="text-decoration: underline;">Ingredients needed</span><br />1 1/2 Cup butter, softened<br />1 Pint sugar<br />4 eggs<br />1 tsp vanilla extract<br />1 Pint flour<br />2 tsp baking powder<br />1 tsp salt</p>
<p>&nbsp;</p>
<p><a href="/recipes/20827"><strong>Coconut Snowball Cookies</strong></a></p>
<p>Preparation:&nbsp; 20 min. Cooking: 10 min. Total: 30 min.<br /><img style="float: right;" src="/content/images/uploaded/blog/2016/november/coconut.jpg" alt="" width="200" height="200" /><br /><span style="text-decoration: underline;">Ingredients needed</span><br />1 Cup unsalted butter, at room temperature<br />1/2 Cup powdered sugar<br />4 Tbsp. granulated sugar<br />2 tsp coconut extract<br />1 Pint flour<br />1/4 tsp salt<br />1/2 lb. white chocolate bar, chopped, or white chocolate chips<br />1 1/2 Pint sweetened shredded coconut</p>
<p><br /><a href="/recipes/1356"><strong>Pfeffernusse Cookies</strong></a></p>
<p>Preparation:&nbsp; 15 min. Cooking: 15 min. Total: 30 min.<br /><img style="float: right;" src="/content/images/uploaded/blog/2016/november/pfeff.jpg" alt="" width="200" height="182" /><br /><span style="text-decoration: underline;">Ingredients needed</span><br />1 3/4 Pint all-purpose flour<br />2 tsp baking powder<br />1 1/2 tsp ground cinnamon<br />1 tsp ground ginger<br />1/2 tsp baking soda<br />1/2 tsp salt (necessary)<br />1/2 tsp ground cloves, ground<br />1/2 tsp cardamom, ground<br />1/4 tsp black pepper, ground<br />1 Cup unsalted butter, softened<br />1 Cup sugar<br />4 Tbsp. dark molasses<br />1 egg<br />powdered sugar</p>
<p><a href="/recipes/20832"><strong>Swedish Heirloom Cookies</strong></a></p>
<p>Preparation:&nbsp; 15 min. Cooking: 20 min. Total: 35 min.<br /><img style="float: right;" src="/content/images/uploaded/blog/2016/november/swedish.jpg" alt="" width="200" height="200" /><br /><span style="text-decoration: underline;">Ingredients needed</span><br />1 Cup unsalted butter, room temperature<br />1 Cup powdered sugar<br />1 1/4 Cup sorghum flour<br />1/2 Cup tapioca starch<br />2 tsp tapioca starch<br />1/2 Cup almond meal<br />3 Tbsp. almond meal<br />1/2 tsp salt<br />1 tsp vanilla extract</p>
<p>&nbsp;</p>
<p>&nbsp;</p>2016-11-29T18:11:57-06:00Blog:369http://priscosfamilymarket.com/are-you-taking-advantage-of-our-shoppers-choice-awardsAre you taking advantage of our Shopper's Choice Awards?<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2016/november/debbie.jpg" alt="" width="250" height="261" />For many of you, our best customers, the weekly Shopper's Choice Awards has become part of your weekly shopping ritual. It&rsquo;s a convenient and easy way to take advantage of special low prices on certain items, which are available only to registered customers.</p>
<p>The beauty is that each week we select three products, each priced at very low retails (most often below our cost) and allow you to choose one of the three that best suits your needs or interests.</p>
<p>Some recent examples have included:</p>
<ul>
<li>
<p>Our homemade 12&rdquo; sausage or pepperoni pizza - $6.99 ea.</p>
</li>
<li>
<p>Dutch Farm Large Eggs - dozen - FREE</p>
</li>
<li>
<p>Driscoll's Fresh Strawberries, 16 oz. - 99&cent; ea.</p>
</li>
<li>
<p>Divella Pasta, 16 oz. package - FREE</p>
</li>
<li>
<p>Centrella Milk, Gallons, Skim, 1% or 2% - 99&cent; ea.</p>
</li>
<li>
<p>$3 off any fresh meat purchase of $15 or more</p>
</li>
</ul>
<p>Each week, we try to offer a selection that will have close to universal appeal, and with three items to choose from we are confident that every shopper will find an item worth making a trip to Prisco's to redeem. If you were to redeem one item every week, the odds are you will realize a minimum savings in excess of $125 annually on items that you purchase and consume frequently.</p>
<p><strong>Here is how the program works</strong>:</p>
<ol>
<li>
<p>Review the offers listed and select your favorite. You are allowed to pick one offer each week.</p>
</li>
<li>
<p>Once you click on the offer, simply print it out and take it along on your next shopping visit to Prisco's Family Market.</p>
</li>
<li>
<p>Purchase the item offered at the register and our service manager will verify and activate redemption of the offer.</p>
</li>
<li>
<p>Be certain to check your account next week as we reload new offers.</p>
</li>
</ol>
<p>Not registered?</p>
<p>It's easy, and we promise it's worth it. Follow these simple steps:</p>
<ul>
<li>
<p><a href="http://www.priscosfamilymarket.com/register">Fill out our simple registration form</a>. You will be sent an activation email to confirm your registration.</p>
</li>
<li>
<p>Click the confirmation link in your email.</p>
</li>
</ul>
<p>That's it! If you have trouble, please contact us and we will help you through the process.</p>
<p>&nbsp;</p>
<p>Happy Savings!</p>
<p>Debbie Wittenberg &ndash; Service Manager</p>2016-11-29T17:59:53-06:00Blog:368http://priscosfamilymarket.com/greek-olives-2Greek Olives<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2016/november/olives.jpg" alt="" width="250" height="246" />As more and more folks seek out healthier food alternatives, many of the foods found in a traditional Mediterranean diet have increased in popularity. One such food that we have seen large growth in here at Prisco&rsquo;s are the various types of Greek Olives. We thought that it might be beneficial at this time to give you a bit more information about what types of olives are so popular in that part of the world.</p>
<p><em>(Much of the information contained in this blog article was found in a web posting on About.com, written by Nancy Gaifyllia.)</em></p>
<p>The color of olives indicates what time during the harvesting season they were picked. Harvesting runs from October to January. The greenest olives are harvested in October, the red or pink in November, the black in December, and the wrinkled black (not to be confused with olives that have shriveled due to curing in salt) in January.</p>
<p><span style="text-decoration: underline;"><img style="float: left; padding: 0px 5px 5px 0px;" src="/content/images/uploaded/blog/2016/november/0000420_150.jpeg" alt="pic" />Small Cretan Green Olives<br /> </span>Crete is famous for these tiny olives, which are also cultivated in Messinia and Zakynthos.&nbsp; Despite their size, they are packed with oil and are the source of some of the world's best olive oil.&nbsp; When green, small quantities are harvested as table olives.&nbsp; When black and ripe (December, January, and sometimes February), they are almost exclusively harvested for the production of olive oil.&nbsp; Most of the table olives are consumed in Greece, never reaching western markets; the olive oil, famous the world over, is consumed in Greece and exported.</p>
<p><span style="text-decoration: underline;"><img style="float: left; padding: 0 5px 5px 0;" src="/content/images/uploaded/blog/2016/november/0000421_150.jpeg" alt="pic" />Halkithiki Green Olives<br /> </span>These olives are harvested in October and are grown solely on the Halkithiki Peninsula.&nbsp; Recently, green olives from Halkidiki were finally granted Protected Designation of Origin (PDO) status by the European Union (EU).&nbsp; A PDO product is given this designation/label to highlight the fact that it is produced in a specific geographical region, and therefore unique.&nbsp; The Halkdiki green olives are huge due to the microclimate and the geography: low-lying hills, lots of flat land and the sea being nearby.&nbsp; These olives have a unique flavor profile and, like all other olives, are very healthy for you.</p>
<p><span style="text-decoration: underline;"><img style="float: left; padding: 0 5px 5px 0;" src="/content/images/uploaded/blog/2016/november/0000422_150.jpeg" alt="pic" />Green olives from Nafplion<br /> </span>Harvested at the beginning of the season, in October, these olives are named after a town which is found on the seacoast and which is famous for its exotic places and nature.&nbsp; The Nafplion olive is rather small and has a nutty flavor.&nbsp; They are used in Greek specialties, including cold appetizers, as topping for warm main courses, and in salads or in garnishes.&nbsp; These kinds of olives are sometimes used simply for decorating salads and various meals.&nbsp; They may also be used in local kebabs, besides chicken, lettuce and mayo.</p>
<p><span style="text-decoration: underline;"><img style="float: left; padding: 0 5px 5px 0;" src="/content/images/uploaded/blog/2016/november/0000423_150.jpeg" alt="pic" />Kalamata Olives, Red &amp; Black<br /> </span>Also known as "pink" olives, these are harvested in November.&nbsp; If left on the tree longer to further ripen, the Kalmata turn black and are harvested, at full ripeness, in December.&nbsp; This is the olive most recognize as the Greek olive.&nbsp; Kalamata is a region in Greece, famous for its production of olives and olive oils.</p>
<p>Most Kalamata olives are split prior to being brined or pickled, which allows the flavor, particularly of vinaigrette, to soak into the interior of the olive.&nbsp; Yet before you begin eating, be aware that these olives are usually sold with their seeds in.&nbsp; If you plan to serve these, eat them yourself or add them to recipes, be sure to remove the seed first.</p>
<p><span style="text-decoration: underline;"><img style="float: left; padding: 0 5px 5px 0;" src="/content/images/uploaded/blog/2016/november/0000424_150.jpeg" alt="pic" />Wrinkled Black Olives or <em>"Throubes"</em></span><em><br /> </em>Unlike olives that shrivel up after curing, these are fully mature olives that are not picked...They ripen and shrivel on the tree.&nbsp; Nets are placed under the trees and the olives fall off when fully ripe. &nbsp;The wrinkling is their natural state.&nbsp; They are the only olives that can be eaten directly from the tree, but are dry cured for commercial use.&nbsp; Most throubes come from the Greek island of Thassos.&nbsp; Favorite ways to serve them are with Patatosalata (Greek potato salad), or drizzled with olive oil and sprinkled with oregano.&nbsp; They are meaty with a strong olive taste, and are not used to make olive oil.</p>
<p>&nbsp;</p>2016-11-23T19:55:57-06:00Blog:367http://priscosfamilymarket.com/priscos-celebrates-its-own-version-of-black-fridayPrisco’s celebrates its own version of Black Friday<p><img style="padding-right: 15px; float: left;" src="/content/images/uploaded/shoutout/2016/november/andyxmas.jpg" alt="" width="270" height="266" />We certainly hope that each of you had a wonderful Thanksgiving Day feast. By now I realize that a great many of you (especially the ladies) are getting your coats and hats on and are heading out to conquer great savings at the dozens of GIGANTIC DOOR BUSTER Black Friday sales events around town. However, if you count yourself as a card-carrying member of the local craft beer lovers official fan base, you are planning a slightly different outing for the wee hours Friday morning.</p>
<p>We know that you, my friends, will be staked out in Prisco&rsquo;s parking lot, standing in line and chomping at the bit for the doors to open so that you can get your hands on this year&rsquo;s prized allocation of Goose Island Brewery&rsquo;s Bourbon County Rare Stout.</p>
<p>Here is what the brewer had to say about each variety being released this Friday.</p>
<p>&nbsp;</p>
<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2016/november/beer.jpg" alt="" width="270" height="231" /></p>
<ul>
<li>
<p>BOURBON COUNTY BRAND STOUT - Brewed in honor of the 1000th batch at our original Clybourn brewpub. A liquid as dark and dense as a black hole with thick foam the color of a bourbon barrel. The nose is an intense mix of charred oak, chocolate, vanilla, caramel and smoke. One sip has more flavor than your average case of beer.</p>
</li>
<li>
<p>BOURBON COUNTY BRAND STOUT, PROPRIETOR'S - Proprietor&rsquo;s Bourbon County Brand Stout is meant to show our immense gratitude to our neighbors here in Chicago &ndash; the loyal and adventurous fans whose support helped bring Bourbon County Brand Stout to towering new heights. Each year this release will differ from the previous year; a special variant created for Chicago and unique to the year it was released. Whether your first sip is today or was from that first batch in 1992, thank you for lifting us up on your big shoulders and joining us every year to celebrate the original bourbon barrel aged stout. The 2016 Variant &ndash; With chipotle peppers, cocoa nibs, and aged in bourbon barrels that previously stored maple syrup.</p>
</li>
<li>
<p>BOURBON COUNTY BRAND COFFEE STOUT - Everyday Goose Island smells Intelligentsia&rsquo;s coffee roasting next to the brewery. This world class roaster puts the same craftsmanship into their coffee as Goose Island does with its beer. Each year this excellent coffee stout is made with a different bean variety, chosen in collaboration with our brewers and Intelligentsia&rsquo;s experts. With the change in coffee comes a change in the flavor profile, making each release truly unique from the previous years. This year, Goose Island went on an origin trip to Costa Rica with Intelligentsia to choose Flecha Roja, a roast that blends flavors of fruit and cherry, chocolate and nuttiness and a sublime aroma.</p>
</li>
<li>
<p>BOURBON COUNTY BRAND BARLEYWINE - Aged in the second-use barrels that were once home to Kentucky bourbon, this traditional English-style barleywine possesses the subtlety of flavor the previous barrel denizens. Oak, charcoal, hints of tobacco and vanilla, and that signature bourbon heat are all present in this beer. Hearty and complex, Bourbon County Brand Barleywine is a titan and a timeline; a bold, flavorful journey through the craft of barrel aging.</p>
</li>
</ul>
<p>For those of you in this select group, here are the ground rules for this Friday&rsquo;s Bourbon County Stout release: The store will open promptly at 7:00am on Friday and this year&rsquo;s Prisco allocation of the various Bourbon Stout items will be based entirely on a person&rsquo;s position in line. We will be receiving an established amount of each variant of the product, but at this time we have yet to finalize how the allocation of each variant will be determined. However, the morning of the 25th, Jason and I will be on hand to explain those details to everyone waiting in line. Good luck to each of you and we hope everyone gets plenty of this year's limited stock to fully enjoy the experience.</p>
<p>&nbsp;</p>
<p>Andy</p>2016-11-23T19:38:50-06:00Blog:366http://priscosfamilymarket.com/the-truth-about-some-common-turkey-mythsThe truth about some common turkey myths<p><span lang="en-US"><img style="float: right;" src="/content/images/uploaded/blog/2016/november/turkey.jpg" alt="" width="250" height="242" />Thanksgiving is next week, and up until now we've covered some basics on decorating for the pending holiday, as well as offered some suggestions on meal planning and recipes. Now it's time for a bit of fun fact checking: There is a lot of misinformation out there on how best to prepare your turkey; everyone has their own experiences, and subjective "facts" abound. It's time to debunk a few of these notions.</span></p>
<p><span lang="en-US">Here is a list of myths you probably believe about the centerpiece of nearly everyone's Thanksgiving fare:</span></p>
<p><em><span lang="en-US">[info courtesy of Reader's Digest &ndash; rd.com]</span></em></p>
<p><strong><span lang="en-US">Myth: You don&rsquo;t have to thaw a turkey completely before cooking.</span></strong></p>
<p><span lang="en-US">Actually: A properly thawed turkey is key to making sure the bird is fully cooked. A partially frozen will cook on outside, but the insides will remain raw.</span></p>
<p><strong><span lang="en-US">Myth: Always wash the turkey thoroughly.</span></strong></p>
<p><span lang="en-US">Actually: Scrubbing down your bird is not only unnecessary, it could actually be harmful. In an effort to clean the bird, you are likely splashing disease-causing germs around your sink and countertop; even nearby utensils and other food could be exposed. The USDA says it's "virtually impossible" to wash bacteria off a raw turkey, so why risk it?</span></p>
<p><strong>Myth: A stuffed turkey won&rsquo;t cook through.</strong></p>
<p>Actually: You can reduce risk by heating the dressing up to at least 130 degrees before placing it in the turkey. Also, check the temperature of both the stuffing and turkey before serving. Note: Stuffing should be heated to about 165 degrees regardless of whether it is cooked inside the bird or separately.</p>
<p><strong>Myth: Basting helps keeps meat flavorful and moist.</strong></p>
<p>Actually: Contrary to popular belief, experts say basting doesn&rsquo;t flavor or moisten the meat much because most of the liquid runs right off the skin again. Plus, opening and shutting the oven frequently can cool an oven quickly, adding to overall roasting time.</p>
<p><strong>Myth: You can tell the bird is done by its thigh temperature.</strong></p>
<p>Actually: Food experts recommended using the four-spot test to check for doneness: Use your meat thermometer to check the temp of both thighs, the thickest part of the breast on each side, and each wing. The bird isn't cooked enough until all areas register around 170 degrees.</p>
<p><strong>Myth: The skin isn't good for you and should be avoided.</strong></p>
<p class="western" style="margin-bottom: 0in;">Actually: While turkey skin may be high in fat, it's the monounsaturated variety. Monounsaturated fats help balance cholesterol levels, which could lower your risk of heart disease, and it may improve insulin and blood sugar levels... So feel free to enjoy a small portion.</p>
<p class="western" style="margin-bottom: 0in;">&nbsp;</p>2016-11-15T17:24:48-06:00Blog:365http://priscosfamilymarket.com/how-do-you-make-a-thanksgiving-meal-for-20-one-step-at-a-timeHow do you make a Thanksgiving meal for 20? …One step at a time.<h3>&nbsp;</h3>
<h3><span lang="en-US">Preparing &amp; Cooking a</span> Turkey</h3>
<p><span lang="en-US"><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2016/november/chris-tope.jpg" alt="" width="230" height="275" />For some of you preparing a large family meal like Thanksgiving dinner is a practiced tradition at which you have a great deal of experience. For others, however, this can be a daunting undertaking fraught with visions of dry turkey, burnt rolls, runny mashed potatoes and tasteless gravy. Fear not, you can do this and chances are if you ask you can most likely get some experienced help from some of the more seasoned members of your family. </span></p>
<p><span lang="en-US">Since we get lots and lots of questions about turkey cooking and folks seem to appreciate when we do How-To meal preparation blogs, I thought it would be beneficial to write up tips for preparing that Thanksgiving turkey today.</span></p>
<p>This is the part most people freak out about. Why? Because selecting a fresh or frozen turkey is largely determined by personal preference and schedule, and choosing the correct size only requires some simple math. But actually cooking the turkey...? Well, that can be a bit tricky if you have never done it before.</p>
<p>Cooking a turkey doesn't need to be a mysterious process, however. Here are some tips and tricks for roasting your Thanksgiving turkey, courtesy of tasteofhome.com.</p>
<ol>
<li>
<p>Remove giblets that are usually stored in a packet in the neck area of the bird. Use for preparing broth if desired. Remove and discard any large pockets of fat that may be present in the neck area.</p>
</li>
<li>
<p>For whole poultry, drain juices and blot cavity dry with paper towels.</p>
</li>
<li>
<p>Rub the inside of cavity and neck area with salt.</p>
</li>
<li>
<p>Place breast side up on a rack in a shallow roasting pan.</p>
</li>
<li>
<p>Brush the skin with oil or melted butter.</p>
</li>
<li>
<p>Insert an oven-safe meat thermometer into the thigh area of large birds, not touching bone. (Or for large or small birds, use an instant read thermometer before you return it to the oven.)</p>
</li>
<li>
<p>Roast, uncovered without liquid, according to the temperature and time given in the chart below. The roasting times provided in the chart below are for defrosted poultry that is refrigerator cold.</p>
</li>
<li>
<p>If poultry browns too quickly, tent with foil.</p>
</li>
<li>
<p>Because turkeys will continue to cook after being removed from the oven, remove them when the internal temperature is 5 degrees below desired doneness.</p>
</li>
<li>
<p>Cover with foil and let stand for 15 to 20 minutes before removing any stuffing and carving.</p>
</li>
</ol>
<p>&nbsp;</p>
<table style="height: 366px;" width="598" cellspacing="0" cellpadding="0" align="center"><colgroup><col width="177" /> <col width="146" /> <col width="180" /> <col width="99" /> <col width="134" /> </colgroup>
<tbody>
<tr>
<td bgcolor="#ffffff" width="177">
<p><strong>Type of Turkey</strong><br /><strong> (Unstuffed*)</strong></p>
</td>
<td bgcolor="#ffffff" width="146">
<p><strong>Weight</strong></p>
</td>
<td bgcolor="#ffffff" width="180">
<p><strong>Cooking Time</strong><br /> (Minutes Per Pound)</p>
</td>
<td bgcolor="#ffffff" width="99">
<p><strong>Oven Temp</strong></p>
</td>
<td bgcolor="#ffffff" width="134">
<p><strong>Doneness Temp</strong></p>
</td>
</tr>
<tr>
<td bgcolor="#ffffff" width="177">
<p>Turkey, Whole</p>
</td>
<td bgcolor="#ffffff" width="146">
<p>8 to 12 lbs.</p>
</td>
<td bgcolor="#ffffff" width="180">
<p>15 to 20</p>
</td>
<td bgcolor="#ffffff" width="99">
<p>325&deg;</p>
</td>
<td bgcolor="#ffffff" width="134">
<p>170&deg; to 175&deg;</p>
</td>
</tr>
<tr>
<td bgcolor="#ffffff" width="177">
<p>&nbsp;</p>
</td>
<td bgcolor="#ffffff" width="146">
<p>12 to 14 lbs.</p>
</td>
<td bgcolor="#ffffff" width="180">
<p>15 to 17</p>
</td>
<td bgcolor="#ffffff" width="99">
<p>325&deg;</p>
</td>
<td bgcolor="#ffffff" width="134">
<p>170&deg; to 175&deg;</p>
</td>
</tr>
<tr>
<td bgcolor="#ffffff" width="177">
<p>&nbsp;</p>
</td>
<td bgcolor="#ffffff" width="146">
<p>14 to 18 lbs.</p>
</td>
<td bgcolor="#ffffff" width="180">
<p>14 to 16</p>
</td>
<td bgcolor="#ffffff" width="99">
<p>325&deg;</p>
</td>
<td bgcolor="#ffffff" width="134">
<p>170&deg; to 175&deg;</p>
</td>
</tr>
<tr>
<td bgcolor="#ffffff" width="177">
<p>&nbsp;</p>
</td>
<td bgcolor="#ffffff" width="146">
<p>18 to 20 lbs.</p>
</td>
<td bgcolor="#ffffff" width="180">
<p>13 to 14</p>
</td>
<td bgcolor="#ffffff" width="99">
<p>325&deg;</p>
</td>
<td bgcolor="#ffffff" width="134">
<p>170&deg; to 175&deg;</p>
</td>
</tr>
<tr>
<td bgcolor="#ffffff" width="177">
<p>&nbsp;</p>
</td>
<td bgcolor="#ffffff" width="146">
<p>20 to 24 lbs.</p>
</td>
<td bgcolor="#ffffff" width="180">
<p>12 to 13-1/2</p>
</td>
<td bgcolor="#ffffff" width="99">
<p>325&deg;</p>
</td>
<td bgcolor="#ffffff" width="134">
<p>170&deg; to 175&deg;</p>
</td>
</tr>
<tr>
<td bgcolor="#ffffff" width="177">
<p>Turkey Breast, Whole</p>
</td>
<td bgcolor="#ffffff" width="146">
<p>4 to 6 lbs.</p>
</td>
<td bgcolor="#ffffff" width="180">
<p>22 to 30</p>
</td>
<td bgcolor="#ffffff" width="99">
<p>325&deg;</p>
</td>
<td bgcolor="#ffffff" width="134">
<p>165&deg;</p>
</td>
</tr>
<tr>
<td bgcolor="#ffffff" width="177">
<p>Turkey Breast, Half</p>
</td>
<td bgcolor="#ffffff" width="146">
<p>1-3/4 to 3-1/2 lbs.</p>
</td>
<td bgcolor="#ffffff" width="180">
<p>35 to 40</p>
</td>
<td bgcolor="#ffffff" width="99">
<p>325&deg;</p>
</td>
<td bgcolor="#ffffff" width="134">
<p>165&deg;</p>
</td>
</tr>
<tr>
<td bgcolor="#ffffff" width="177">
<p>Turkey Breast, Roast</p>
</td>
<td bgcolor="#ffffff" width="146">
<p>1-1/4 to 1-3/4 lbs.</p>
</td>
<td bgcolor="#ffffff" width="180">
<p>45 to 60</p>
</td>
<td bgcolor="#ffffff" width="99">
<p>325&deg;</p>
</td>
<td bgcolor="#ffffff" width="134">
<p>165&deg;</p>
</td>
</tr>
</tbody>
</table>
<p>&nbsp;</p>
<p>*For stuffed birds, add 15 to 45 minutes to the roasting time. Temperature of stuffing should read at least 165&deg;.</p>
<p><strong>An additional note on stuffing your bird</strong>: Should you or shouldn't you?</p>
<p>Ultimately, it's up to you if you want to cook your stuffing inside the turkey's cavity or separately, but you should be aware of the health risks. Stuffing inside the turkey can develop bacteria if it is not cooked to 165 degrees. The problem is that it is possible for the thigh of the turkey (where you insert the thermometer) to register an internal temperature of 180 degrees while the stuffing may be substantially cooler. If the stuffing has not reached 165 degrees minimum, it must be cooked longer, at which point you either have to remove it and bring it to the correct temperature on its own, or run the risk that your bird will overcook while you wait it out.</p>
<h3>How to carve your turkey</h3>
<p>Once you have successfully prepared your turkey, the final task is carving. Some people may argue that there is no right or wrong way to portion out a turkey, but you can streamline the process and make it easier on yourself by adhering to the following instructions, courtesy of realsimple.com.</p>
<ul>
<li>
<p><strong>Remove the string</strong> - Place the turkey on a carving board. Remove the string tying the legs together, using the tip of your chef&rsquo;s knife.</p>
</li>
<li>
<p><strong>Remove the legs and thighs</strong> - Cut through the skin that connects the breast and the drumstick. Slice down until you reach the joint. Using a paper towel, grab the leg and push down, separating the leg and thigh from the bird. Use your chef&rsquo;s knife to slice through the joint.</p>
</li>
<li>
<p><strong>Remove the drumsticks</strong> - Separate the drumstick and the thigh by cutting through the joint that connects them. Transfer the drumstick to a platter; set aside the thigh meat on a cutting board to slice later. Repeat steps 2 and 3 with the other leg.</p>
</li>
<li>
<p><strong>Remove the wishbone</strong> - Find the wishbone at the front end of the breast. Use your fingers to pull it out. Tip: Removing the wishbone makes it easier to carve off the breast meat.</p>
</li>
<li>
<p><strong>Remove turkey breasts</strong> - Find the breastbone. Position a long, flexible knife (or a boning knife) on one side of it, and slice downward, as close to the bone as possible. As you slice, use your other hand to pull the meat away from the breastbone, until you&rsquo;ve cut the breast off the carcass in one piece. Transfer to the cutting board.</p>
</li>
<li>
<p><strong>Remove the wings</strong> - Using the chef&rsquo;s knife, slicing through the joint to remove a wing, and transfer to the platter. Repeat steps 5 and 6 on the other side.</p>
</li>
<li>
<p><strong>Slice the thigh meat</strong> - Work on the cutting board. Holding the thigh bone with tongs or a paper towel, remove the meat from the bone with the edge of the chef&rsquo;s knife. Transfer meat to platter.</p>
</li>
<li>
<p><strong>Slice the breast meat</strong> - Using the tongs to steady the breast, position the meat so you&rsquo;ll cut it at its shorter length. Slice against the grain, taking care to keep the skin attached. Transfer pieces neatly to a platter.</p>
</li>
</ul>
<p>No one said preparing the turkey for Thanksgiving would be easy, but it doesn't need to be a frightening prospect either. Take the above information into account when you start cooking come Thanksgiving day, and you will no doubt receive rave reviews from your friends and family.</p>
<p>&nbsp;</p>
<p>Have a wonderful <span lang="en-US">Thanksgiving</span>!</p>
<p><span lang="en-US">Chris Tope &ndash; Meat Manager</span></p>
<p>&nbsp;</p>2016-11-15T17:10:38-06:00Blog:364http://priscosfamilymarket.com/taking-the-stuffiness-out-of-thanksgiving-dinnerTaking the "Stuffiness" out of Thanksgiving Dinner<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2016/november/thanksgiving.jpg" alt="" width="250" height="242" />Thanksgiving is a truly American holiday -- one that has proven so popular that other nations have copied it over time.&nbsp; It&rsquo;s the one occasion each year that, regardless of heritage or religious beliefs,&nbsp;all&nbsp;Americans readily participate in and enjoy.&nbsp; In fact, no other holiday is so universally celebrated that the main entr&eacute;e and its accompanying side dishes and desserts&nbsp;themselves&nbsp;have become a tradition, and are the same no matter what state you visit or what ethnic background runs in your family.</p>
<p>We at Prisco&rsquo;s think that that is just wonderful and don&rsquo;t want to change a thing about this most revered food holiday...But that&rsquo;s not to say that it might not be a good idea to mix it up just a bit.&nbsp; In fact, we encourage you to try making a few subtle changes to those traditional "can&rsquo;t do without" dishes that will be part of your family's Thanksgiving meal.&nbsp; For example, while we certainly expect each of you to be serving turkey as the main centerpiece of your meal, consider a slight variation in the way it&rsquo;s prepared...Just to add a new twist to the dish, as it were.</p>
<p>From appetizer through dessert, we dug into our recipe file and have come up with a nice selection of very traditional items served by many families at Thanksgiving.&nbsp; However, in keeping with the "mix it up" attitude, all of the recipes we've chosen are pretty distinctive, and we feel they just might set your dinner table apart from other Thanksgiving dinners.&nbsp; We hope that you find one or two worth trying.</p>
<p>There are links below to the actual recipes, as well as lists of the key ingredients so you can decide if it&rsquo;s worth adding them to your shopping list.</p>
<p><em><strong>Have a wonderful Thanksgiving!</strong></em></p>
<p>&nbsp;</p>
<p><a href="/recipes/20798"><img style="float: left; padding-right: 15px;" src="http://www.priscosfamilymarket.com/Content/Images/uploaded/Blog/2016/November/20798_prosciutto_dates.jpg" alt="" width="200" height="157" /></a></p>
<p><a href="/recipes/20798">Dates - Stuffed &amp; Wrapped</a><br /> <em>What you will need to serve 6</em></p>
<ul>
<li>24 pecan halves</li>
<li>24 large pitted dates</li>
<li>2-ounces Parmigiano-Reggiano cheese</li>
<li>4-ounces sliced prosciutto</li>
<li>Freshly ground black pepper</li>
</ul>
<p>&nbsp;</p>
<p><a href="/recipes/20799"><img style="float: right;" src="http://www.priscosfamilymarket.com/Content/Images/uploaded/Blog/2016/November/20799_stilton_mushrooms.jpg" alt="" width="200" height="147" />Stilton Stuffed Mushrooms with Herb Butter</a></p>
<p><em>What you will need to serve 8</em></p>
<ul>
<li>8 oz&nbsp; butter</li>
<li>10 shallots, finely chopped</li>
<li>10 oz bread crumbs</li>
<li>8oz blue Stilton cheese</li>
<li>2 tbsp freshly chopped sage</li>
<li>4 tbsp freshly chopped parsley</li>
<li>1 1/2 lb. open cap mushrooms</li>
</ul>
<p>&nbsp;</p>
<p style="clear: right;"><a href="/recipes/2221"><img style="float: left; padding-right: 15px;" src="http://www.priscosfamilymarket.com/Content/Images/uploaded/Blog/2016/November/2221_scalloped-sw-potatoes2.jpg" alt="" width="200" height="140" /></a></p>
<p style="clear: right;"><a href="/recipes/2221">Scalloped Sweet Potatoes</a></p>
<p><em>What you will need to serve 8</em></p>
<ul>
<li>1-1/2 lbs sweet potatoes, peeled, cut in half lengthwise, sliced into paper-thin slices</li>
<li>1/4 cup unsalted butter, cold, cut into pieces</li>
<li>1-1/2 cups cheddar cheese, shredded</li>
<li>1-1/4 cups low fat milk</li>
</ul>
<p>&nbsp;</p>
<p style="clear: right;"><a href="/recipes/21191"><img style="float: right;" src="http://www.priscosfamilymarket.com/Content/Images/uploaded/Blog/2016/November/20797_iStock_000021553847Medium.jpg" alt="" width="200" height="133" />Apricot Herb Glazed Turkey</a></p>
<p><em>Ingredients you will need</em></p>
<ul>
<li>A turkey</li>
<li>Butter</li>
<li>Apricot preserves</li>
<li>Fresh sage</li>
<li>Fresh rosemary</li>
<li>Sliced carrots</li>
<li>Celery</li>
<li>Onion</li>
<li>Flour</li>
<li>Salt &amp; pepper</li>
<li>Broth or water</li>
</ul>
<p>&nbsp;</p>
<p style="clear: right;"><a href="/recipes/5474"><img style="float: right;" src="http://www.priscosfamilymarket.com/Content/Images/uploaded/Blog/2016/November/54_iStock_000005812323Small%20%282%29.jpg" alt="" width="200" height="187" />Chocolate Pecan Pie </a></p>
<p><em>Ingredients you will need</em></p>
<ul>
<li>2 eggs</li>
<li>1 cup light corn syrup</li>
<li>3/4 cup sugar</li>
<li>1/2 tsp salt (optional)</li>
<li>1 tsp vanilla extract</li>
<li>2 Tbsp unsalted butter, melted</li>
<li>1 cup pecan halves</li>
<li>1/2 cup semisweet chocolate chips</li>
<li>1 9 inch frozen pie shell, thawed</li>
</ul>
<p>&nbsp;</p>2016-11-08T16:25:56-06:00Blog:363http://priscosfamilymarket.com/we-have-a-new-local-vendor-with-a-wonderful-mission-of-love-and-caringWe have a new local vendor with a wonderful mission of love and caring!<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2016/november/andy.jpg" alt="" width="250" height="247" />If you know us at all, you realize that we strongly and passionately do all that we can to support local vendors and artisans who toil to bring tasty, healthy, and useful products to market. We recently came across a new artisan that stands out and has a unique marketing concept.</p>
<p>The company, based here in Aurora, is called Aspen Lane Wines. It came into being because of two unrelated events that happened to come together. Bob Evanosky, a local area home winemaker, had the idea of combining his love of making wine with creating a business that would provide a sustainable source of income to a select group of nonprofit organizations. To truly understand where this idea came from and what prompted the passion necessary to make it happen, you need to understand a bit more about the Evanosky family.</p>
<p>Bob and Sonya Evanosky have three sons: John and Christopher, who are identical twins, and Jack, who is 26 months younger. All three boys were diagnosed with a fatal genetic disease known as metachromatic leukodystrophy (MLD) in early 2005 when John and Christopher were three years old and Jack was one. At the time, the Evanoskys were told that most likely none of their boys would live past the age of six.</p>
<p>MLD results when the body does not produce an enzyme known as ARSA. The absence of this enzyme allows waste products to build up in the body and destroy white matter in the brain as well as myelin around the nerves. Children affected by the infantile form of MLD typically lose their ability to move or speak in a very short period of time. Children become medically fragile quadriplegics and encounter a variety of respiratory, feeding and visual issues which ultimately result in death.</p>
<p>Shocked as they were upon receiving this devastating news, Bob and Sonya were not about to take this verdict at face value and they poured their energy into researching what was known of MLD and what research was being done to find a cure. They learned that cord blood stem cell transplants were being used to treat MLD at Duke University Medical Center in North Carolina. After an evaluation by the doctors at Duke, Jack was deemed eligible for a transplant but because Christopher and John&rsquo;s symptoms had progressed too far, they could not receive the treatment. Jack received his stem cell transplant in 2005, making him the second youngest child with MLD to undergo this treatment. Later, in 2009, John Evanosky participated in a trial that allowed him to receive a transplant using Bob&rsquo;s stem cells. Christopher had a similar transplant in 2011.</p>
<p>Today, all three of the Evanosky boys are still alive. Though they are disabled, they are healthy, happy and attend school. Because of their experiences at beating back this deadly disease, the Evanoskys were determined to find a way to pay it forward and that is where Bob came up with the idea of combining his love of wine making with a philanthropic mission to help support nonprofits who work to make a positive impact on the lives of individuals and families affected by disabilities. All the profits of their company Aspen Lane Wines are used to support charities that help disabled children and adults, as well as charities that fight chronic diseases.</p>
<p>We recently learned about the Evanosky family and were thrilled to be able to support their efforts by selling their wines in our store.</p>
<p>Bob currently offers six different varietals under the Aspen Lane label:</p>
<ul>
<li>
<p><strong>Starfish</strong> - 2015 Sagemoor Vineyard Columbia Valley (WA) Sauvignon Blanc. Sourced from Sagemoor Vineyard on the east bank of the Columbia River in Washington State, this wine exudes typical Sauvignon Blanc. Pineapple, guava, lime, and jalapeno dominate on the nose. Gala apples, lime, and that telltale grassiness marry with the aforementioned flavors on the palate. This wine is the perfect marriage of the New Zealand and Washington styles of Sauvignon Blanc. The wine finishes over a long period of time, dominated by an acidic backbone that makes your mouth water.</p>
</li>
<li>
<p><strong>5200</strong> - 2015 Sagemoor Vineyards Columbia Valley (WA) Riesling. This wine begins with fresh banana, Fuji apple, pear, and nectarine on the nose. On the palate, apple, lemon, pear, and nectarine join your senses leading to a lasting finish of balanced acid with only a slight bit of sweetness (1.15% residual sugar).</p>
</li>
<li>
<p><strong>Jack-O-Bug</strong> - 2014 Gordon Estate Vineyard, Columbia Valley (WA) Chardonnay. Light straw in color, this oak aged Chardonnay opens with baked apple, lemongrass, and light brown sugar on the nose. Those aromas continue onto the palate joined by lemon and baking spices from the oak. Slightly grassy in flavor, this wine is incredibly drinkable. Softened by malolactic fermentation, but not buttery, this wine finishes slowly and coats your mouth.</p>
</li>
<li>
<p><strong>The Maniac</strong> - 2015 Mission Hills Vineyard, Walla Walla Valley (WA), Ros&eacute; of Sangiovese. Though Sangiovese is not a typical variety for ros&eacute;, it delivers more than you would expect. Cantaloupe, nectarine, peach, and honeydew melon jump out of the glass on the nose. On the palate, watermelon replaces the honeydew and is joined by red apple, lime, and peaches. Supported by bright acidity typical of the variety along with chalky minerality, this wine finishes over a minute in length. With only 0.3% sugar, this is the ros&eacute; you want to have stocked in the refrigerator for your entire summer.</p>
</li>
<li>
<p><strong>John John</strong> - 2013 Mission Hills Vineyard, Walla Walla Valley (WA), Sangiovese. This medium garnet-colored wine begins with strawberry, red cherry, raspberry, and orange peel on the nose. On the palate, the raspberry and strawberry are joined by almond almost to the point of marzipan. Creamy in mouthfeel and with smooth tannins, this wine finishes with moderate acidity. Fermented in 15% new oak.</p>
</li>
<li>
<p><strong>Big C</strong> - 2013 Les Collines Vineyard, Walla Walla Valley (WA), Primitivo. This wine is medium garnet in color and was picked at the end of the 2013 harvest. Primitivo is the Italian clone of Zinfandel, and in the Walla Walla Valley, it tends to ripen late in the season. Blueberry, black cherry, and raisin join with a hint of bell pepper on the nose. Black cherry, cranberry, tobacco, and black tea finish out the flavor profile on the palate. Smooth, chocolatey tannins lead into a long finish with a fair amount of natural acidity.</p>
</li>
</ul>
<p>I do hope that you will try a bottle or two of this outstanding wine and know that you are doing good for children and families in need. Check out our holiday catalog (available in-store) where you will find a coupon offering a savings of $5 off the purchase of two bottles. - Offer is valid through 11/19. Any one (or more!) of these wines would be great for Thanksgiving Day.</p>
<p>&nbsp;</p>
<p>Andy</p>2016-11-08T16:15:12-06:00Blog:362http://priscosfamilymarket.com/0-ways-to-keep-your-thanksgiving-stress-free10 Ways to Keep Your Thanksgiving Stress-Free<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2016/november/dinner.jpg" alt="" width="250" height="261" />Hosting a big turkey dinner can be a challenge but, if you do it with love and ask for some help, it need not become a stress-filled event. The following tips -- put together by Editor Debra Steilen of Better Homes &amp; Gardens -- will prove to be a big help in making Thanksgiving a pleasant family occasion for all your guests -- and for you, the host or hostess, as well.</p>
<p style="padding-left: 30px;">1. <strong>Create a plan.</strong> Sit down and make a guest list. From the number of guests you invite you can plan a meal. The secret to a simple meal is planning ahead so everything doesn't demand your attention all at once.</p>
<p style="padding-left: 30px;">2. <strong>Plan a potluck.</strong> A potluck can be a great way to share the load, and with just a little planning you can avoid 15 green bean casseroles at your dinner table. Ensure menu variety and head off an all-deviled-egg buffet by assigning food categories to your guests.</p>
<p style="padding-left: 30px;">3. <strong>Shop early.</strong> Brookhaven stores will get busier closer to Turkey Day. Plan your main shopping trip a week in advance and follow up with a second trip a day or two before Thanksgiving to pick up things like produce and bakery goods. Ask your spouse or partner to help with the shopping; it&rsquo;s always easier if you have help finding things, and an extra pair of hands makes putting the groceries away much less stressful.<br /> <br /> 4. <strong>Prepare as much as possible in advance.</strong> There are plenty of side dishes, desserts, and breads that can be made ahead of time. For instance, measure seasonings and store them in labeled bags or containers; cut and store vegetables; and roast garlic a week in advance, then store the cloves in olive oil in the refrigerator.</p>
<p style="padding-left: 30px;"><span style="text-decoration: underline;">One thing that you should not do</span>, however, is pre-stuff your turkey.&nbsp; Harmful bacteria can multiply in the stuffing and cause food poisoning even when the stuffed bird is refrigerated. The cavity of the bird actually insulates the stuffing from the cold temperatures of the refrigerator and acts as an incubator for the harmful bacteria.&nbsp; <br /> <br /> The ingredients for the stuffing can be prepared in advance and refrigerated separately. To save time, chop vegetables such as onions and celery the night before. The safest method is to mix the ingredients and lightly stuff the turkey just prior to popping it into a preheated oven.<br /> <br /> 5. <strong>Remember: practice makes perfect.</strong> If you're braving a new recipe or using ingredients that you aren't quite familiar with, try them out beforehand so you'll be primed for success on Thanksgiving Day.<br /> <br /> 6. <strong>Let your family help.</strong> Have the whole family help clean house and put up decorations. Children will jump at the chance to make place cards, fold napkins, and dress up your holiday table. This will also keep them out of the kitchen while you attend to the food.<br /> <br /> 7. <strong>Use your microwave oven.</strong> Take advantage of this appliance to reheat food before serving when all the burners on the stove-top are occupied.<br /> <br /> 8. <strong>Let the turkey rest before slicing.</strong> To avoid a last-minute crunch and assure tender turkey, let the bird rest out of the oven, covered, for about 20 minutes before slicing.<br /> <br /> 9. <strong>Serve buffet-style.</strong> Serving dinner buffet-style saves on both space and cleanup time. Also, with pretty serving bowls and silver utensils, guests can help themselves to seconds whenever they want.<br /> <br /> 10. <strong>Relax.</strong> Remember that Thanksgiving is supposed to be a day full of family, relaxation, and reflection. Thanksgiving is a great time for families to gather and spend the day together sharing traditions, so don&rsquo;t let the task of being the host or hostess overwhelm you and rob you of that joyous family experience.</p>
<p style="padding-left: 30px;">&nbsp;</p>2016-11-01T23:10:44-05:00Blog:361http://priscosfamilymarket.com/plan-ahead-to-assure-a-great-thanksgivingPlan ahead to assure a great Thanksgiving<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2016/october/andy.jpg" alt="" width="250" height="247" />Once we flip the calendar to November, a sudden uptick in activity occurs around here as we all prepare for the busiest time of the year for our store -- the holiday season. That, of course, kicks off with Thanksgiving.</p>
<p>The center of any Thanksgiving dinner is the turkey, and as far back as anyone in the store can remember for the vast majority of our customers that means purchasing their annual locally grown, fresh -- never frozen -- HoKa turkey. The Kauffman farm out in Waterman, IL, has been our primary source for fresh turkeys for decades. While the majority of Americans will be dining on a frozen bird that may have been in cold storage for close to a year, if you order a HoKa turkey, I can assure you that your dinner is currently still running around the farm without a care in the world. When we say fresh we mean fresh; our birds don&rsquo;t arrive until just days before Thanksgiving.</p>
<p>The price of turkeys have been rising the past few years, but thanks to diligent cost control work by the Kauffman family we will be able to offer the same price per pound as last year. We want to ensure that every customer gets just the right size bird for their family feast, so please help us out by pre-ordering your turkey one of three ways.</p>
<ol type="a">
<li>
<p>Next time you visit our store, stop in the meat department and place the order with a staff member.</p>
</li>
<li>
<p>Call the store at 630-264-9401 and place an order by phone,</p>
</li>
<li>
<p>Or easiest of all, visit our website at <a href="http://www.priscosfamilymarket.com/orderform">http://www.priscosfamilymarket.com/orderform</a> and place your order effortlessly from the comfort of your home.</p>
</li>
</ol>
<p>Okay, so we all know that every Thanksgiving meal features turkey as the main course. But there are also some other fairly standard dishes found on most Thanksgiving tables, like dinner rolls, mashed potatoes and gravy, green beans, sweet potatoes, cranberries and, of course, stuffing. However, as certain as God made little green apples there will be some assortment of freshly baked pies offered for dessert, such as pumpkin, pecan, apple, cherry, or a host of other possibilities. If you love good pie -- and who doesn&rsquo;t? -- we have just what you need.</p>
<p>We are offering a selection of over two dozen varieties of fresh, traditional holiday and fruit pie favorites. These aren&rsquo;t skimpy frozen pies, either&hellip;Oh no. I'm talking about large 9&rdquo; pies, each weighing in at over two pounds of delicious goodness. For the pie&nbsp;connoisseur we have a special treat: An old-fashioned colonial apple pie heaped full of fresh Ida red apples and cinnamon weighing 4 lbs. per pie!</p>
<p>Check out the selection on our website, you won&rsquo;t be disappointed. Again, in order to guarantee that you get just the pies you are looking for, pre-order your pie needs using the same choices as listed above for turkey orders.</p>
<p>&nbsp;</p>
<p>See you at the store.</p>
<p>Andy</p>2016-11-01T22:58:16-05:00Blog:360http://priscosfamilymarket.com/eating-right-can-help-prevent-breast-cancer-2Eating right can help prevent breast cancer!<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2016/october/food.jpg" alt="" width="250" height="249" />October is breast cancer awareness month. Everywhere you go this month you will see pink. Expect to see people dressed in pink and pink ribbons, as well as sponsored events helping to bring the dreaded disease to the forefront of peoples' thoughts.</p>
<p>Finding a cure for breast and other forms of cancer is a top priority of medical science, but you don&rsquo;t need to have a medical degree to help prevent breast cancer. Recent findings published in the American Journal of Epidemiology indicate that pre-menopausal women had a 40 percent reduced risk of developing breast cancer with higher intake of folic acid.</p>
<p>Folic Acid is also known as Vitamin M, or folacin. It is one of many water-soluble forms of Vitamin B9 and is useful in cell metabolism. Folic acid is also useful to the brain, aids in the prevention of neural tube birth defects, helps reduce the chance of strokes, and has multiple other health benefits. Although folic acid can be taken in the form of folic acid supplements, the better way to intake them would be through those natural sources of food which contain them.</p>
<p>Foods rich in folic acid are mainly leafy vegetables such as spinach, turnip greens, lettuces, sunflower seeds, dried beans and peas, fortified cereals, collards, and broccoli. Among the other foods that contain folic acid are peanuts and wheat germ. Some fruits can also be considered good sources of folic acid; some of them include avocado, tomatoes, oranges, bananas, and cantaloupes. Folic acid is also found in copious amounts in non-vegetarian sources such as turkey and chicken livers.</p>
<p>&nbsp;</p>2016-10-25T17:23:40-05:00Blog:359http://priscosfamilymarket.com/local-couples-new-business-is-really-percolatingLocal couple’s new business is really percolating! <p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2016/october/andy.jpg" alt="" width="250" height="247" />This week I&rsquo;d like to tell you about a new locally owned vendor whose delicious coffee we have recently picked up at the store. The company is called <strong>Modest Coffee</strong>, and in addition to being a locally owned family business, we love supporting them because we identify strongly with their mission statement and values.</p>
<p>Modest Coffee started roasting because founders Jenni and Marcus Contaldo discovered that most specialty coffee sold online had shipping costs that made it too expensive to buy regularly. After years of hobby roasting, in the fall of 2013 they bought a commercial coffee roaster and set out to accomplish three goals:</p>
<p style="padding-left: 30px;">1. To support sustainable growing practices by sourcing from higher quality coffee producers.</p>
<p style="padding-left: 30px;">2. To keep costs down and use environmentally friendly packaging.</p>
<p style="padding-left: 30px;">3. To provide the best value by offering free shipping on coffee.</p>
<p>In addition to selling their coffee online in a subscription-based program, the Contaldo&rsquo;s opened a coffee shop this past June in the Sugar Grove library where they serve healthy and organic foods, roasted coffee, and nitrogen-infused cold brew coffee, which they have on tap. Earlier this year they released a cold brew bottled product and a delivery service for kegs of their nitrogen-infused cold brew.</p>
<p>Modest Coffee has collaborated with local artists, as well as brewers to make coffee beer. They have also served coffee all night at the high tech hub "1871" in Chicago, and were flown to the Paypal corporate headquarters in Silicon Valley to serve their coffee for the 2014 World Battlehack Finals.</p>
<p>When I first met Marcus it was clear just how passionate he was about his coffee. He explained that in addition to wanting to produce the best tasting coffee possible, he also had some altruistic goals in mind. He loves supporting specialty coffee because growers earn higher wages, and they use better, environmentally-friendly practices when growing their coffee beans. Marcus also went on to explain why origin is a big reason why he and Jenni chose to call their company "Modest Coffee". They didn&rsquo;t want it to be about them as much as they wanted it to be about the farmer and the origin of the beans. They want to preserve and present the beans in a way that respects the uniqueness of where it came from, and they try and make it available at an attainable cost. It's for these reasons that they have consciously avoided use of flashy packaging.</p>
<p>After meeting Marcus and Jenni, I decided to check out their website. The customer comments on their website were very convincing that this was indeed a product worth carrying in our store.&nbsp; Here are a few examples of recent comments:</p>
<p><em>&ldquo;I look forward to my morning coffee routine. Water boiling in the kettle on the stove, fresh Modest beans in the grinder. I brew with pour-over methods, and prefer this coffee black. It is delicious and the best product I have found at this price.&rdquo;</em></p>
<p><em>&ldquo;I usually add cream but no sugar to my coffee to take the edge off the bitterness - but with this coffee I didn't need it. I [am] surprised at how good this coffee is when freshly ground [...it's] very smooth, not too strong and a great aroma too. Very impressed.&rdquo;</em></p>
<p><em>&ldquo;Easily the most interesting and unique cup of coffee I've had. I am a grad student that has drank a sizable quantity of coffee over the last 10 yr, and in terms of what I've personally had, I am pleasantly surprised. Very forward flavor initially that evolves into various highlights and finishes with a long lasting earthiness.&rdquo;</em><br /><br />Whether you are a Starbucks or Folgers coffee fan, I&rsquo;d like to recommend that you try a cup of Modest Coffee. The taste is really something worth enjoying and I promise that you will love it.</p>
<p><br />Andy</p>2016-10-25T17:14:15-05:00Blog:358http://priscosfamilymarket.com/putting-a-light-on-thingsPutting a light on things<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2016/october/andy.jpg" alt="" width="250" height="247" />By now I hope that many of you have seen the light. That is, I hope that in recent visits to the store those of you who happened to go down our last aisle where the dairy and frozen food departments are located noticed things getting a bit brighter.</p>
<p>For far too long we have been plagued with lighting issues in the frozen food cases where none of our light ballasts were functioning. At first glance it looked like a problem with a simple fix: change out the burned-out light bulbs.</p>
<p>However, I can assure you that there is nothing simple about it. You see, it was not the florescent bulbs that were the problem but the fixtures themselves, which were all old and worn out. To complicate matters they could not be replaced because that type of lighting is now obsolete and there was no source for fixture replacement. For quite some time we believed that we would simply need to replace all of the freezer units in the store and that, quite frankly, was not an expense we were ready to face.</p>
<p>More recently, however, after speaking with several different lighting and freezer experts, we found someone with a solution that seems like it will work. Early this year we tested some new LED lights in the freezer case across from our milk case. What a difference they made! The cases were brightly lit and the merchandise in the case was easily visible. Problem solved&hellip;? Not quite. It turned out that, given the way that our freezer cases were wired, every time the units went on defrost (which is often), the new LED lights shut off and would not come back on until the defrost cycle was complete. So for the most part our frozen food department was still a dark hole.</p>
<p>The good news is that the experts appear to have finally come up with a workable solution, and as of this writing we have roughly 1/3rd of our freezer cases refitted with new LED lights and it truly makes all the difference when you are trying to find things. The remaining cases will be receiving their new lights very shortly and that is a very good thing. Thank you for all of your patience. We know that shopping this aisle has been a challenge for too long and we know you will enjoy the new bright frozen food department as soon as we finish.</p>
<p>Two other quick notes this week.</p>
<ol>
<li>
<p>Did you see the cover of our ad for this week? Stop in our store and do your weekly shopping for a total order of of $15 (minimum), and pick up a dozen Dutch Farm Grade &ldquo;A&rdquo;&nbsp; large eggs with our compliments. That&rsquo;s correct, pick up the eggs along with $15 worth of other items and we will give you the eggs FREE.</p>
</li>
<li>
<p>Be certain to take full advantage of this week&rsquo;s pre-holiday stock-up sale on adult beverages, beer and wine. Simply purchase any combination of beer and/or wine totaling $50 or more and we will give you a bonus discount of 15% off all the beer and wine in your shopping cart. This offer is good on regular priced items and sale items, even close out specials marked for fast clearance.</p>
</li>
</ol>
<p>&nbsp;</p>
<p>Have a great week,</p>
<p>Andy Guzauskas - Co-owner</p>
<p>&nbsp;</p>2016-10-18T19:49:24-05:00Blog:357http://priscosfamilymarket.com/stay-fuller-longer-with-dietary-fiberStay fuller longer with dietary fiber<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2016/October/fiber.jpg" alt="" width="250" height="250" />The majority of people in the US don't eat as well as they should. Too often the allure of a quick and often cheap meal is too much to resist for folks with busy lives. In the rush to get out the door in the morning, that pit stop at the fast food restaurant for an easy breakfast seems unavoidable, and that leftover pizza that has been sitting in the fridge becomes a likely default for supper after a long day of work when all you want to do is relax. Both of these are common scenarios -- and excuses! -- for not eating properly. However, the trouble really starts when you try to move away from that lifestyle...</p>
<p>Unfortunately, sometimes going on a weight loss plan or attempting to transition to a fresh food only diet can leave you feeling less satisfied. Your body becomes accustomed to all those calories and fats you've been ingesting, and it can be hard to re-acclimate to healthier eating habits. One solution for increasing the fullness factor and overall satisfaction of any meal is to increase the amount of fiber you take in...</p>
<p>___________</p>
<p><em>The following information is courtesy of healthyeating.sfgate.com:</em></p>
<p><strong>Types of fiber</strong></p>
<p>Soluble fiber and insoluble fiber comprise the two major subcategories of the essential nutrient. Soluble fiber dissolves in water to help regulate your blood sugar and decrease LDL, or bad, cholesterol. Insoluble fiber remains intact and absorbs water as it moves through your intestines. The bulk of insoluble fiber sweeps waste from and maintains a healthy pH in your colon.</p>
<p><strong>Benefits of fiber</strong></p>
<p>Insoluble fiber provides other benefits beyond promoting satiety. Because the added bulk of insoluble fiber makes your stools softer, they become easier to pass, which can help treat and prevent constipation, hemorrhoids and diverticulosis...Insoluble fiber also regulates bowel movements, which alleviates some symptoms of irritable bowel syndrome. Lastly, many studies have associated increased fiber intake with a lower risk of colon cancer.</p>
<p><strong>Foods that provide fiber</strong></p>
<p><span style="text-decoration: underline;">Vegetables</span><br />Most vegetables are high in insoluble fiber, which helps prevent constipation because of its laxative effect. Carrots, cucumbers and zucchini are good sources of insoluble fiber. A half-cup of artichoke hearts provides 7 grams of fiber, and a half-cup of green peas or mixed vegetables supplies 4 grams.</p>
<p><span style="text-decoration: underline;">Whole Grains &amp; Nuts</span><br />A half-cup of cooked barley provides 3 grams of fiber, and bulgur has 4 grams of roughage in a half-cup. Oat bran, oatmeal, whole-grain bread and whole-wheat pasta are good sources of fiber. Whole grains are sources of iron and B vitamins. Nuts and peanuts are sources of fiber and healthy fats.</p>
<p><span style="text-decoration: underline;">Fruit</span><br />Most fruits provide soluble fiber, a nutrient that helps lower your cholesterol levels and control your blood sugar. Apples, citrus fruits, such as oranges and grapefruit, pears and berries are high in roughage. A medium pear has 5.5 grams of fiber and a half-cup of blackberries provides 4 grams. Dried figs have 4 grams of fiber per quarter-cup.<br /><br /><span style="text-decoration: underline;">Legumes</span><br />Legumes include lentils, split peas and beans such as lima, garbanzo, kidney, black, great Northern and pinto. Each half-cup of legumes supplies 5 to 10 grams of dietary fiber. Legumes are sources of soluble fiber, and they are also good sources of protein, and provide potassium, folate, iron and zinc.</p>
<p><br />The amount of fiber an individual should consume each day will vary depending on their gender and age: Men aged 50 and younger should take in about 40 grams of fiber per day, while women in the same age bracket should be consuming about 25 grams. Folks over the age of 50 are encouraged to eat slightly less -- about 30 grams for men, and 20 grams for women.</p>
<p>Note: As you increase the fiber in your diet, you may experience more intestinal gas. Increasing fiber gradually will allow your body to adapt. Because some fibers absorb water, you should also drink more water as you increase your fiber intake.</p>
<p>&nbsp;</p>2016-10-18T19:37:20-05:00Blog:356http://priscosfamilymarket.com/a-great-time-to-enjoy-autumns-bounty-apple-festA great time to enjoy autumn’s bounty - Apple Fest<p><img style="float: left; padding-right: 10px;" src="/content/images/uploaded/blog/2016/october/apples.jpg" alt="" width="250" height="245" />With the possible exception of pumpkins, what food says autumn better than apples and cider? Anyone who has spent a sunny but crisp afternoon in an orchard picking red delicious, galas, honey gold, Empires or McIntoshes topped off afterward with a glass of cold cider and some homemade cinnamon apple donuts still hot from the fryer knows that fall is all about apples. You may not get the opportunity to visit a pick-your-own orchard, but not to worry: We offer more varieties of sweet, crisp apples every day at Prisco&rsquo;s Family Market.</p>
<p>&nbsp;</p>
<p>&nbsp;</p>
<p>&nbsp;</p>
<p>&nbsp;</p>
<p><strong><img style="float: right;" src="/content/images/uploaded/blog/2016/october/adult_apple_cider.jpg" alt="" width="200" height="193" />Adult Apple Cider</strong></p>
<p>Yield: 8 servings</p>
<p>Ingredients</p>
<p>8 cups apple cider</p>
<p>Juice of 1 orange</p>
<p>2 tsp. nutmeg</p>
<p>8 cinnamon sticks</p>
<p>1 tsp. whole cloves</p>
<p>2 cups bourbon</p>
<p>In a large pot, combine apple cider, orange juice, nutmeg, cinnamon sticks, and cloves. Simmer for 20 minutes. Remove from the heat and strain the cider. Mix in the bourbon and serve. Garnish each mug with a cinnamon stick. Suggestion: you may want to hold off on adding the bourbon and keep the spiced cider refrigerated and serve it to all family members. The grown-ups who wish can simply add &frac14; cup of bourbon to their mug to make the drink a bit more festive.</p>
<p>&nbsp;</p>
<p><img style="float: right;" src="/Content/Images/uploaded/Blog/2016/october/fondue.jpg" alt="" width="225" height="150" /><strong>Cheese and Cider Fondue</strong></p>
<p>Ingredients</p>
<p>1 cup cider</p>
<p>4 cups grated Gruy&egrave;re cheese*</p>
<p>1 1&frasl;2 tbsp. cornstarch</p>
<p>2 t apple cider vinegar</p>
<p>1 tbsp. apple schnapps or apple brandy</p>
<p>Put grated cheese and cornstarch in bowl. Toss to coat cheese. Bring cider to a simmer over medium heat. Add cheese a handful at a time, stirring until melted between additions. Continue cooking until fondue just starts to bubble, 3 to 5 minutes, stirring constantly. Add vinegar and stir. Take fondue off heat and stir in brandy. Pour into fondue pot and keep warm. Serve with cooked slices of kielbasa or other spicy sausage, bread cubes or crostini, broccoli florets or slices of tart apple. * Note: If Gruy&egrave;re is a bit out of your budget, you can use a combination of Swiss and sharp cheddar (2 cups each).</p>
<p><strong>Pairing hard cider with cheese &amp; other foods</strong></p>
<p>Camembert and Camembert-style cheeses are outstanding paired with cider, but Cheddar and other English territorial cheeses such as Cheshire and Caerphilly, and semi-hard cheeses like Gruy&egrave;re, Beaufort and Appenzeller, are all good.</p>
<p>Asian food pairs well with cider, too -- either a more dry cider for sweet dishes or a sweet cider for fiery ones.</p>
<p>In addition, hearty food pairs surprisingly well with hard cider: Try beef or venison chili and barbequed pork...You can also try adding cider directly to your BBQ sauce!</p>
<p>Lastly, hard cider is also delicious with simple desserts, like pound cake or lace cookies.</p>
<p>&nbsp;</p>
<p style="margin-bottom: 0.14in; line-height: 115%;">&nbsp;</p>2016-10-11T15:42:13-05:00Blog:355http://priscosfamilymarket.com/the-official-announcement-baton-passed-to-fourth-generationThe Official Announcement – Baton passed to Fourth Generation!<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2016/october/andy.jpg" alt="" width="240" height="237" />This past Sunday we had a big celebration at the store and I want to thank once again all the friends, neighbors, relatives and guests who joined in the celebration.</p>
<p>We were actually celebrating two big events: First was the official day of recognition of the 90th anniversary of our stores being in business and serving Aurora&rsquo;s West side. Simultaneously, we gathered to celebrate and wish the best of luck to Rob and Georgette Prisco who are now officially retired from daily responsibilities at the store. Yes, Rob and Georgette are gone from the day-to-day operations -- but don&rsquo;t worry, they haven&rsquo;t left the neighborhood and I know you will still see them in the store on a regular basis, lending good advice and once in a while a helping hand. Just recently I reached out to Rob and asked that he help me organize the two big food drives that we hold annually each fall, and he has agreed wholeheartedly as they are both worthy causes that the Prisco family has always been proud to support.</p>
<p>With the 90th Anniversary now in the history books, it&rsquo;s time to start focusing on our favorite and by far most exciting time of year, the Holiday Season -- Thanksgiving through New Year&rsquo;s. We thought we would try something new and get your feedback...</p>
<p>For the next two weeks we are running a deep discount feature in our beer and wine department, offering 15% off any beer or wine purchase provided that you make a minimum purchase&nbsp;of $50 in beer and/or wine in a single visit. If you are planning on doing holiday entertaining this year, this is your chance to stock up on your favorite beer and wine and save big. Regular priced, sale priced and even close-out beer or wine are eligible for the 15% discount over the next two weeks. The only stipulations are that you must be 21 years of age or older and you must buy a total of $50 of either beer, wine or a combination of both in a single visit. The 15% discount will come off your receipt automatically.</p>
<p>In closing, having taken over the family business, I&rsquo;d like to once again thank my Uncle Rob and Aunt Georgette who did so much to help prepare me for this day, and I promise them, their siblings and you, our customers, that I&rsquo;ll do everything in my power to see that we continue to have a clean, friendly and affordable food store serving the folks of Aurora for the <em>next</em> 90 years in the same Prisco Tradition that you have all come to expect and love.</p>
<p>&nbsp;</p>
<p>Thank you,</p>
<p>Andy Guzauskas &ndash; Co-Owner</p>2016-10-11T15:29:45-05:00Blog:354http://priscosfamilymarket.com/oktoberfest-a-great-bavarian-tradition-and-the-beers-that-make-it-soOktoberfest – A Great Bavarian Tradition and the Beers That Make It So.<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2016/october/oktoberfest.jpg" alt="" width="250" height="236" />Oktoberfest, the world's largest beer festival, is held annually in Munich, Germany. The 16-day party attracts over 6 million people every year who consume 1.5 million gallons of beer, 200,000 pairs of pork sausage, and 480,000 spit-roasted chickens during the two-week extravaganza. <br /><br />The Oktoberfest tradition started in 1810 to celebrate the October 12th marriage of Bavarian Crown Prince Ludwig to the Saxon-Hildburghausen Princess Therese. The citizens of Munich were invited to join in the festivities which were held over five days on the fields in front of the city gates. The main event of the original Oktoberfest was a horse race. Anniversary celebrations were held annually thereafter that eventually became larger and more elaborate. When the city began allowing beer on the fairgrounds, makeshift beer stands began cropping up, and their number increased steadily until they were eventually replaced by beer halls in 1896. The beer halls, like the beer tents of today, were sponsored by the local breweries<br /><br />Before refrigeration, it was nearly impossible to brew beer in the summer due to the hot weather and bacterial infections. Brewing ended with the coming of spring, and began again in the fall. Most were brewed in March (M&auml;rzen). These brews were kept in cold storage over the spring and summer months, or brewed at a higher gravity, so they&rsquo;d keep. M&auml;rzenbier is full-bodied, rich, toasty, typically dark copper in color with a medium to high alcohol content.<br /><br />The common Munich Oktoberfest beer served at Wies'n (the location at which Munich celebrates its Oktoberfest) contains roughly 5.0-6.0% alcohol by volume, is dark/copper in color, has a mild hop profile and is typically labeled as a Bavarian M&auml;rzenbier in style.<br /><br /><strong>Augustiner</strong> -&nbsp; Founded in 1328, it is the oldest Munich brewery. It&rsquo;s rooted in the old Munich Augustiner monastery in Neuhauser Gasse. There has also been a taproom which was popular with the Munich people. Augustiner-Oktoberfest-beer has 6% alcohol.&nbsp; As the only Munich brewery, Augustiner is still using wooden barrels for storing beer.<br /><br /><strong>Hacker Pschorr</strong> - This brewery was founded in 1417 and grew to be the leading Munich brewery in the 18th century under the couple Joseph Pschorr and Maria Theresia Hacker. After their death, the brewery was divided into Hacker brewery and Pschorr brewery and not reunified until the 1970s. Since 2007, the beer is sold again in the traditional bottles with flip top closure. The beer, which with 5.8% alcohol the lightest one, is offered at the Oktoberfest. <br /><br /><strong>Hofbr&auml;u</strong> - Wilhelm V. founded the brewery 1589. Originally the brewery was located at the Platzl location of the famous Hofbr&auml;uhaus, one the most important tourist attractions in Munich. The beer, which is sold in the Hofbr&auml;uzelt at the Oktoberfest, contains 6.3% alcohol -- the strongest one sold at Oktoberfest.<br /><br /><strong>L&ouml;wenbr&auml;u</strong> - The logo of the beer is a lion. Also famous is the oversized, mechanical lion on the top of the L&ouml;wenbr&auml;u tent which can roar and move its tail.&nbsp; At the Oktoberfest, the 6.1% beer is sold in L&ouml;wenbr&auml;u-Zelt and Sch&uuml;tzenzelt.<br /><br /><strong>Paulaner</strong> - This beer has been brewed since 1634 in the Paulaner monastery and therefore is the most recent under the Munich beers. First the beer was only sold in public on holidays. The recipe of the stout, which became very popular with the Munich people, was invented by Brother Barnabas. The Oktoberfest-beer of Paulaner has 6% alcohol. <br /><br /><strong>Spaten</strong> -&nbsp; The Spaten brewery was founded 1397. The logo of the label is a spade with the initials of Gabriel Sedlmayr. Also in the possession of the Sedlmayr family is the Franziskaner brewery. Both of these 5.9% beers are offered at the Oktoberfest in the Schottenhammel, the Marstall, the Ochsenbraterei and, of course, the Spaten-Zelt.</p>
<p>&nbsp;</p>2016-10-04T22:30:02-05:00Blog:353http://priscosfamilymarket.com/more-great-memoriesEven More Great Memories<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2016/October/Jacquie-Bridget.jpg" alt="" width="250" height="231" />This past month was set aside as a time to look back upon or family&rsquo;s history and the grocery store we have operated here on Aurora&rsquo;s West side for the past 90 years. Over the past several weeks we read about Andy and some of his fondest memories working at the store as a little shaver. We also heard from Uncle Rob and our mom Beth, who can remember way back to the days when great grandpa and grandma Prisco ran the store. This week we thought we would close out the memory jog as we sisters remember it.</p>
<p>Bridget:&nbsp; I always remember walking into the back office and seeing grandma paying the bills, and making the pads of paper with red paint and her paintbrush. After grandpa had walked around the store and greeted everyone he would come in and check on her to see if she was ready to go home and have lunch. Every time on the way out, they would hold hands. As they got older and grandma had her walker, they'd still walk around the store holding hands. No matter what, they always had each other. <br /><br />Jacquie:&nbsp; I also remember them always holding hands. Grandma had her shopping cart with her name on it parked outside of the back office door. She'd walk around the store and visit the departments and check on everyone and what we were doing. If she was ready before grandpa was, she wouldn't hesitate paging him over the intercom to let him know she was ready. :)<br /><br />My grandma and I loved to tease each other and make each other laugh so I would leave her notes by her desk or we'd send each other cards (even though we lived down the street from each other). I always miss seeing the shopping cart by the back office door and miss being checked up on by her&nbsp;on Saturday&nbsp;mornings. <br /><br />Looking back like this is always somewhat bittersweet.&nbsp; Both grandma and grandpa passed away recently and we miss them dearly, but in some respects being part of this family business there are always lots of things around to help us remember them and the many wonderful times we shared together when they were here with us. &nbsp;</p>
<p><br /><br />Bridget &amp; Jacquie</p>2016-10-04T22:20:55-05:00Blog:352http://priscosfamilymarket.com/more-memories-of-the-good-old-days-at-priscosMore memories of the good old days at Prisco’s<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2016/september/beth.jpg" alt="" width="240" height="263" />Our family store has been an integral part of who I am since my siblings and I were born. Growing up, we loved to work at the store. Grandma and Grandpa would teach us age appropriate jobs. Most kids my age enjoyed playing make believe games like cowboys and Indians, teacher and students, or playing grocery store. I never realized just how cool it was to be able to play store with a real live grocery store at my disposal. One of our favorite jobs was pricing the cans. One would get an ink tin and a stamp with a price. As things go, we would stamp anything that we could, which didn't go over too well with Grandpa! If we did a good job, we were certain to get ice cream.</p>
<p>As I got a bit older and had mastered the basics of reading and writing in grade school, I used to answer the phone and take the home delivery orders for my Grandpa. After writing down the orders, I went and filled them and packed them for delivery. When the truck wasn't too full, Grandpa would let us ride with him to deliver. Of course, that meant we had to ride in the back of the truck because there was only one seat up front. We sat on the wheel wells or the floor and bounced around and laughed. Imagine how that would go over today with no seats or seat belts!&nbsp;</p>
<p>My teenage years in high school introduced me to my least favorite job, cashiering. Someone yelled at me once and frightened me and I didn't like it. Being in the front at the cash register, however, did have its good moments as you got to see everyone coming in or leaving the store. One day when I was a junior in high school, I was standing at the cash register and a very handsome young man came in. He was polite but not interested in talking to me. He was looking for my two cousins who also worked there&hellip;</p>
<p>Long story short, that handsome young man and I have been very happily married for 37 years. We have five children, all of whom have worked at the family business: Mark, Peter, Andy, Bridget and Jacquie. Today Andy, Bridget &amp; Jacquie are the future of our family business, the fourth generation. I&rsquo;m proud of them and I am proud of our entire Prisco-Guzauskas family. Ninety years is indeed quite an accomplishment. Thanks grandma and grandpa, mom and dad for all that you did for us. And thanks to all of you great customers who have been our neighbors and supporters all these years. We could never have made it without you.</p>
<p>&nbsp;</p>
<p>Beth (Prisco) Guzauskas</p>2016-09-27T17:15:45-05:00Blog:351http://priscosfamilymarket.com/get-to-know-your-vegetables-cabbageGet to know your vegetables - Cabbage <p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2016/september/r-c.jpg" alt="" width="250" height="184" />Here is one of the vegetables that never gets much fanfare and is often taken for granted. Chances are good you eat a whole lot more cabbage than you&rsquo;d expect. How often have you enjoyed a Reuben sandwich with sauerkraut or fried chicken with coleslaw?</p>
<p>There are lots of reasons to love cabbage and two of the most popular are the fact that it&rsquo;s always very inexpensive and extremely versatile. It&rsquo;s also crispy, sweet, high in vitamin C and fiber, and rich in cancer-preventing compounds (like its relatives kale, broccoli, and cauliflower). And talk about versatile! Shred it finely and it&rsquo;s a coleslaw, or make sauerkraut by salting and weighting it. Slice it less finely and it stir-fries beautifully. And in quarter-inch or larger slices, cabbage becomes a succulent braised vegetable. For many backyard gardeners, however, cabbage is not easy to grow as it takes up loads of space, but at its low price point it&rsquo;s hardly worth trying to grow it yourself when it&rsquo;s almost always in good supply at at Prisco&rsquo;s.</p>
<p><img style="float: left; padding-right: 10px;" src="/content/images/uploaded/blog/2016/september/cabbage.jpg" alt="" width="240" height="196" />Pickling cabbage started in China and is embedded in the cuisine of many countries, including Korea (think kimchi). In France, choucroute is a specialty of Alsace. Eaten raw, sauerkraut is tangy and chewy, good on hot dogs, reubens and other sandwiches. When cooked, sauerkraut acquires complexity and sweetness. It&rsquo;s a pretty fair guess that most of the cabbage we Americans eat comes in some form of coleslaw, a term anglicized from the Dutch koolsla. Coleslaw comes in an endless variety of flavors and ingredients, and personal taste plays a big part in determining whether you love it, can tolerate it or can do without it, thank you very much. Some like it noticeably sweet; some don&rsquo;t. Accents of grated carrot, sweet peppers, red cabbage, apples, and even currants boost flavor and visual appeal.</p>
<p>So, pretty much everyone has had boiled cabbage if you&rsquo;ve ever had a traditional St. Patrick&rsquo;s Day meal of corned beef, cabbage and potatoes. For something a bit more interesting and as a great way to enjoy cabbage as a standalone vegetable, try braising it. Slow cooking in a small amount of liquid after an initial saut&eacute; is an ideal way to prepare cabbage. Braised cabbage is good enough for company! It&rsquo;s also a luscious side dish for an everyday family meal&mdash;and the aromas are great, possibly because it starts with saut&eacute;ing and doesn&rsquo;t cook long. The basic technique accommodates other additions, including onion, garlic, ginger, chilies, peppers, carrots, peas, cream, nutmeg, or fresh herbs.</p>
<p>Here is a recipe for Braised Cabbage and several others you might like to try.</p>
<ul>
<li><a href="/recipes/21179">Braised Cabbage</a></li>
<li><a href="/recipes/20849">Comfort Country-Style Ribs</a></li>
<li><a href="/recipes/10625">Vietnamese Shredded Chicken and Cabbage Salad</a></li>
<li><a href="/recipes/10609">German-Style Coleslaw</a></li>
<li><a href="/recipes/9257">Polish Sausage with Cabbage</a></li>
<li><a href="/recipes/7411">Asian Shrimp Lo Mein</a></li>
<li><a href="/recipes/3154">Amish Cabbage Soup</a></li>
<li><a href="/recipes/1544">Sesame Cabbage Salad</a></li>
<li><a href="/recipes/1510">Corned Beef and Cabbage</a></li>
<li><a href="/recipes/1301">Hearty Half-Time Soup</a></li>
</ul>
<p>&nbsp;</p>2016-09-27T16:54:58-05:00Blog:350http://priscosfamilymarket.com/great-memories-from-the-really-good-old-days-at-priscosGreat memories from the really good old days at Prisco’s!<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2016/september/rob.jpg" alt="" width="230" height="233" />I realize that for Andy and his sisters it&rsquo;s tough to really understand all that has happened to our family business over the past 90 years, but even as far back as I can remember the company has had a rich history here in Aurora. Many years before I became active in the business.</p>
<p>Over the past several decades, I&rsquo;ve seen and experienced a wealth of changes not only in our family, but in the store and the industry as well. As the county emerged from WW II, change was in the air. Prisco&rsquo;s had been primarily a deliver-focused concern that had to deal with the shortages and rationing of the war years. My grandparents had a desk at the very back of the store with several shelves of ledger books and a telephone. Every day except Sunday, Grandpa would go to a particular section of those books and the calling would begin. Grandma and my dad would begin filling those orders, Grandpa would load up the truck for the first round of deliveries, and the day was underway.</p>
<p>Since they lived above the store and Grandpa loved nothing better than talking to customers, it wasn&rsquo;t uncommon for him to get up at 5 AM, head down to the store, open the door, and then proceed downstairs to shave, always listening for the front door bell.</p>
<p>In those days, it was also common practice for most businesses -- including grocery stores -- to open from 9-5 most days and to be closed on Wednesday afternoon and Sundays. He loved the action too much to be constrained by those hours. He was the first store in Aurora that I can remember being open so early, and to be open half a day on Sunday as well. It also wasn&rsquo;t unusual for him to sneak back downstairs late in the afternoon on Sunday (after a huge family meal) and open the store again for a few hours. I chuckle as I recall Grandma shouting downstairs on Sunday evening, &ldquo;Tony, close the door. It&rsquo;s supper time!&rdquo;.</p>
<p>Fridays were extra special, too. On Friday afternoon the focus or emphasis would shift to the late afternoon and evening shoppers who would be stopping at the store from All Steel, Processed Plastics, Caterpillar, Anchor Brush, and so on to do their weekly shopping and cash their paychecks. Grandpa would head to the bank to ensure that he had plenty of cash to meet the rush. Those were busy times!</p>
<p>By the mid- to late-60s, change was again in the air and we actually stopped home delivery for a number of years as people&rsquo;s new lifestyles led them in other directions. By then, a renewed interest in Italian foods led us to begin exploiting that niche, and a new direction was born.</p>
<p>Yes, there have been many changes, but one thing has never changed: the focus has always been on meeting the needs of the customer.</p>
<p>By the way folks, we are now halfway through our Win-What-You-Spend Grocery Giveaway. If you haven&rsquo;t seen the large sign in the front of our store with winners posted, <a href="/content/images/uploaded/departments/landing-page/giveaway-chart.pdf">you can view it here on the website</a>. Thanks to all who have participated and good luck to everyone through the end of this month!</p>
<p>&nbsp;</p>
<p>Rob Prisco</p>2016-09-20T20:55:49-05:00Blog:349http://priscosfamilymarket.com/all-about-brie-one-of-the-worlds-greatest-cheesesAll About Brie - One of the world’s greatest cheeses<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2016/september/brie.jpg" alt="" width="240" height="241" />Brie is one of the best known French cheeses and has seen a surge in popularity in the United States over the past couple decades, with peoples&rsquo; perception of it transitioning from &ldquo;this is a luxury food&rdquo; to &ldquo;this would probably be great on my grilled cheese&rdquo; mainly in the past ten-fifteen years or so. This is largely due to the tremendous increase in availability and variety of Brie cheeses, which has brought prices down and enabled more people to experience Brie, as well as experiment with it.</p>
<p>While it may have only taken off here in recent times, throughout its history Brie&rsquo;s popularity in Europe has been immense. In fact, it was dubbed the &ldquo;King of Cheeses&rdquo; (or &ldquo;Queen&rdquo;, depending on whom you ask) not long after its creation in the Middle Ages, and was often given as tribute to the Kings of France&hellip; And if you have ever encountered a perfectly ripened, quality Brie, it&rsquo;s easy to understand why it was so strongly favored.</p>
<p><span style="text-decoration: underline; font-size: 11pt;">Types of Brie</span></p>
<p>[info courtesy of Wikipedia.org]</p>
<p><strong>Brie de Meaux</strong> - Brie de Meaux is an unpasteurized Brie. It is manufactured in the town of Meaux in the Brie region of northern France. It was originally known as the "King's Cheese", or, after the French Revolution, the "King of Cheeses," and was enjoyed by the peasantry and nobility alike. It was granted the protection of Appellation d'origine contr&ocirc;l&eacute;e (AOC) status in 1980, and it is produced primarily in the eastern part of the Parisian basin.</p>
<p><strong>Brie de Melun - </strong>This Brie is considered to have a stronger flavor and more pungent smell than Brie de Meaux. It is made with unpasteurized milk. Brie de Melun is also available in the form of "Old Brie" or black Brie. This Brie also has AOC status.</p>
<p><strong>International Bries</strong> &ndash; Bries are now produced all over the world using a variety of methods and ingredients, including herbs, but what always remains the same regardless of country of origin is Brie&rsquo;s development and texture...</p>
<p>Brie is classi?ed as a "bloomy rind, soft-ripened cheese," which indicates that it ripens from the rind inward, forming a thin white skin with that velvety "bloom." When perfectly ripe, it should be creamy and ?avorful, not runny or pungent. It should bulge slightly when cut but not collapse or pull away from the rind.</p>
<p><span style="text-decoration: underline; font-size: 11pt;">Serving Brie</span></p>
<p>A wheel of Brie is a quintessential party food due to its unmatched ?avor and elegant reputation. However, in order to maximize its flavor and texture, be sure to remove the cheese from the refrigerator approximately 30&ndash;45 minutes before serving.</p>
<p>Once brought to room temperature,</p>
<p>1)&nbsp;&nbsp;&nbsp;&nbsp; Slice the Brie into bite sized pieces.</p>
<p>2)&nbsp;&nbsp;&nbsp;&nbsp; Serve the Brie with a crusty bread or a plain crackers, or with light-colored fruits, such as pears or grapes.</p>
<p>3)&nbsp;&nbsp;&nbsp;&nbsp; For the full experience, pair your Brie with wine. Acidic, herbaceous, dry whites like Pinot Gris (Pinot Grigio) or Sauvignon Blanc work well, as do champagnes and sparkling wines.</p>
<p>Though Brie is pure heaven on its own, as part of a cheese course, or with cool, fresh fruit, it takes on an equally delightful character when heated. Try baked Brie (see below) for a more traditional take on the cheese, or experiment a bit by incorporating it into a grilled sandwich or homemade macaroni and cheese. Brie in puff pastry is also delicious, and it lends itself perfectly to fondue as well.</p>
<p><strong>Baked Brie</strong></p>
<p>1)&nbsp;&nbsp;&nbsp;&nbsp; Preheat oven to 350 degrees.</p>
<p>2)&nbsp;&nbsp;&nbsp;&nbsp; Place the Brie on a glass pie plate or some other decorative oven-proof plate.</p>
<p>3)&nbsp;&nbsp;&nbsp;&nbsp; Bake the Brie for 10 to 12 minutes, until the center is soft.</p>
<p>4)&nbsp;&nbsp;&nbsp;&nbsp; Serve sliced with fruit, crusty bread, or crackers.</p>
<p><strong>Recommended toppings for Baked Brie</strong></p>
<ul>
<li>Slivered almonds</li>
<li>Sliced strawberries</li>
<li>Apricot preserves</li>
<li>Raspberry preserves</li>
<li>Caramelized pears or apples</li>
</ul>
<p><strong>Other Brie recipes</strong></p>
<p><a href="http://www.priscosfamilymarket.com/recipes/20960">Baked Brie with Spicy Kiwifruit Compote</a></p>
<p><a href="http://www.priscosfamilymarket.com/recipes/20711">Lemon Pepper Chicken &amp; Brie Flatbread Pizza</a></p>
<p><a href="http://www.priscosfamilymarket.com/recipes/2912">Tuna, Broccoli and Brie Casserole </a></p>
<p><a href="http://www.priscosfamilymarket.com/recipes/2119">Ripe Olive and Walnut Brie Torte</a></p>
<p><a href="http://www.priscosfamilymarket.com/recipes/6308">Baked Brie in Pastry</a></p>
<p>&nbsp;</p>2016-09-20T20:46:30-05:00Blog:348http://priscosfamilymarket.com/sharing-the-good-news-with-old-friendsSharing the Good News with Old Friends<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2016/september/andy.jpg" alt="" width="240" height="238" />We have known that we would be celebrating our 90th Anniversary in the month of September for some time now. For several weeks we have been scratching our heads trying to come up with some clever way of carrying that theme out in our ads, and since we have no past experience in that area I&rsquo;ve got to admit it has been a challenge. We couldn&rsquo;t hire a big PR or advertising agency to come up with ideas so it was up to our staff to do the best we could.</p>
<p>The one idea we came up with that seems to have been well received and appreciated by our customers was the <strong>Win-What-You-Spend Grocery Giveaway</strong>.</p>
<p>Every day throughout the month of September we are running a customer drawing. When you check out each day, your cashier will provide you with an entry form which you simply fill out and drop in the bin at the front of our store. The following day we invite a customer to reach into the bin and draw a winner from the previous day&rsquo;s entries. That selected winner then receives a Prisco's gift card worth the total spent on their receipt (before sales tax).</p>
<p>As of the time I am writing this blog, we&rsquo;ve had a total of 11 winners and given away over $300 in gift cards. Our biggest winner to date was Matthew Powell, who won $83, and we also saw Gayle Innarella win $45 and Marge Buckly win $38. If you have entered at least once and not been chosen a winner, please don&rsquo;t give up. EVERY DAY WE START FROM SCRATCH. That&rsquo;s correct, don&rsquo;t just enter once because we dump the entries from the previous day and start fresh each time. On any given date, only the people who shop that day and fill out an entry form are eligible to win that particular drawing. Any shopper has an excellent chance of winning, so for the next few weeks keep on trying.</p>
<p>In addition to the drawing, we thought it might be fun to offer items at a price loosely tied to the 90th Anniversary theme, so be certain to take the time to look over <a href="/Specials">this week&rsquo;s ad</a>. Here are a few of our Anniversary specials:</p>
<p>&nbsp;</p>
<ul>
<li>Fowler Farm&rsquo;s Apple Cider in gallons - 2/$9</li>
<li>Prisco&rsquo;s USDA Choice Angus Beef 12 oz. Strip steaks - $9 ea.</li>
<li>Prisco&rsquo;s Ground Chuck 85% lean in a 3 lb. package - $9 ea.</li>
<li>Angelo&rsquo;s Hand packed Italian Gelato by the scoop - 90&cent; a scoop</li>
<li>Eli&rsquo;s Cheesecake 24-26 oz. varieties - $9 ea.&nbsp;&nbsp;&nbsp;</li>
<li>Aroma Roots Bar Soap Locally made using all natural ingredients - 2/$9</li>
<li>Lagunitas Sucks, Little Sumpin, or Maximus IPA (6 pack 12 oz. bottles) - $9 ea.</li>
</ul>
<p>&nbsp;</p>
<p>That&rsquo;s just a sampling of some of our special anniversary offerings. The rest are available to view on the website and also in our in-store flyer.</p>
<p>It&rsquo;s all meant to be fun, and it's our way of giving our customers an opportunity to share in the sense of accomplishment that we feel having endured so long as a family-owned business. That being said, however, don&rsquo;t think for a moment that we aren&rsquo;t keenly aware that we have each and every one of you, our loyal customers, to thank for our being able to celebrate this anniversary. We fully realize that you have more choices than ever before when it comes to deciding how to spend your food budget. It&rsquo;s your continued loyalty and support that have kept our family business solvent all this time and we most truly appreciate your patronage. We look forward to celebrating the century mark with all of you in just 10 short years.</p>
<p>&nbsp;</p>
<p>Thank you,</p>
<p>&nbsp;</p>
<p>Andy</p>2016-09-13T16:11:18-05:00Blog:347http://priscosfamilymarket.com/an-introduction-to-several-fall-winter-squash-varietiesAn introduction to several fall / winter squash varieties<p><img style="float: left; padding-right: 10px;" src="/content/images/uploaded/blog/2016/september/main.jpg" alt="" width="250" height="206" />Unlike summer squash, such as zucchini, crookneck or yellow squash, these are harvested in autumn when they are hard and ripe, and most varieties can be stored and enjoyed for use throughout the winter. Here is a bit of information about some of the more popular varieties...</p>
<p>&nbsp;</p>
<p><strong><img style="padding-right: 10px; float: right;" src="/content/images/uploaded/blog/2016/september/acorn-squashx.jpg" alt="" width="135" height="131" />Acorn Squash</strong> - Acorn squash is aptly named because when fully grown, they look quite similar to large acorns, except they are green and heavily ridged around the exterior. Acorn squash was frequently used by Native Americans, as it is native to North and Central America. Besides the delicious taste and the harsh conditions in which acorn squash can grow, it is also more nutrient-dense than any of its summer squash relatives, making it an invaluable part of a healthy and balanced diet.</p>
<p>&nbsp;</p>
<p><strong><img style="float: left;" src="/content/images/uploaded/blog/2016/september/buttercup-squashx.jpg" alt="" width="160" height="144" />Buttercup Squash </strong>- Compact and green with paler green striations, the buttercup has a distinctive bottom with a circular ridge. On some, the ridge may surround a more pronounced bump, or "turban." A freshly cut buttercup may smell like a clean, fragrant cucumber, but once cooked, its orange flesh becomes dense, a bit dry, and very mild.</p>
<p>&nbsp;</p>
<p><strong><img style="float: right;" src="/content/images/uploaded/blog/2016/september/butternut-squashx.jpg" alt="" width="140" height="138" />Butternut Squash</strong> - A slim neck and bulbous bottom give the butternut squash its distinctive bell shape. The muted yellow-tan rind hides bright orange-yellow flesh with a relatively sweet taste. To make butternut squash easier to handle, cut the neck from the body and work with each section separately.</p>
<p><strong><img style="float: left;" src="/content/images/uploaded/blog/2016/september/kabocha.jpg" alt="" width="210" height="205" /></strong></p>
<p>&nbsp;</p>
<p><strong>Red &amp; Green Kabocha Squash</strong> - a squat squash that has faint white stripes running from top to bottom. While the green kabocha is relatively savory, the red kabocha is unmistakably sweeter.</p>
<p>&nbsp;</p>
<p><strong><img style="float: right;" src="/content/images/uploaded/blog/2016/september/sugar-pumpkinx.jpg" alt="" width="135" height="143" />Sugar Pumpkin</strong> &ndash; also known as the pie pumpkin, this is the smaller version of what we know as the Halloween carving pumpkin. Sugar pumpkins are prized for their classic pumpkin flavor, as well as for their thick and flesh-packed walls. If you'd like to opt out of canned pumpkin for your baking and make your own pur&eacute;e instead, reach for a sugar pumpkin.</p>
<p><strong><img style="float: left;" src="/content/images/uploaded/blog/2016/september/spag-squashx.jpg" alt="" width="140" height="138" /></strong></p>
<p>&nbsp;</p>
<p><strong>Spaghetti Squash &ndash; </strong>if you have ever tried a low carb diet, chances are you&rsquo;ve already met the spaghetti squash. Take a fork to the inside of a cooked spaghetti squash, and you'll understand how this variety got its name. By scraping the flesh, you'll get "strings" that closely resemble noodles. If you're in search of a healthy pasta alternative, try this very mild-tasting squash.</p>
<p>&nbsp;</p>
<p>&nbsp;</p>
<p><strong>Here are a few winter squash recipes to enjoy:</strong></p>
<ul>
<li><a href="http://www.priscosfamilymarket.com/recipes/20724">Butternut Squash &amp; Ginger Soup</a></li>
<li><a href="http://www.priscosfamilymarket.com/recipes/20685">Honey Roasted Butternut Squash Soup</a></li>
<li><a href="http://www.priscosfamilymarket.com/recipes/20612">Golden Squash Bisque</a></li>
<li><a href="http://www.priscosfamilymarket.com/recipes/20610">Delicata Squash with Orange &amp; Pistachios</a></li>
<li><a href="http://www.priscosfamilymarket.com/recipes/11389">Roasted Chicken and Squash</a></li>
<li><a href="http://www.priscosfamilymarket.com/recipes/11028">Saut&eacute;ed Winter Squash Slices</a></li>
<li><a href="http://www.priscosfamilymarket.com/recipes/11015">Spaghetti Squash with Parsley and Garlic</a></li>
<li><a href="http://www.priscosfamilymarket.com/recipes/10195">Butternut Squash Soup</a></li>
<li><a href="http://www.priscosfamilymarket.com/recipes/8046">Pressure Cooker Curried Squash</a></li>
<li><a href="http://www.priscosfamilymarket.com/recipes/4648">Spaghetti Squash Casserole</a></li>
<li><a href="http://www.priscosfamilymarket.com/recipes/4643">Baked Spaghetti Squash</a></li>
<li><a href="http://www.priscosfamilymarket.com/recipes/4634">Winter Squash and Pork Stew</a></li>
<li><a href="http://www.priscosfamilymarket.com/recipes/3798">Apple Cranberry Squash</a></li>
<li><a href="http://www.priscosfamilymarket.com/recipes/3386">Steamed Butternut Squash</a></li>
<li><a href="http://www.priscosfamilymarket.com/recipes/63">Acorn Squash Soup</a></li>
<li><a href="http://www.priscosfamilymarket.com/recipes/846">Squash Risotto</a></li>
<li><a href="http://www.priscosfamilymarket.com/recipes/2146">Stewed Winter Squash with Tomatoes</a></li>
</ul>
<p>&nbsp;</p>2016-09-13T15:18:03-05:00Blog:346http://priscosfamilymarket.com/have-fun-tailgatingHave fun tailgating<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2016/september/tailgate.jpg" alt="" width="240" />Yes, it&rsquo;s true, football is back as the 2016 season gets into full swing. Most high schools are in their third game, college teams started games last weekend, and the NFL kicks off this week.</p>
<p>Before the weather becomes just too darn cold, why not plan a tailgate party this weekend or next at your favorite sports venue? You say you don&rsquo;t have tickets? No problem. Just use your driveway as the stadium lot; when the game starts, just go inside and watch the game on your high definition wide-screen. No one freezes and there is no need to leave early to avoid traffic.</p>
<p>If you really want to enjoy yourself, however, call the Prisco deli for some great tailgate party ideas. By the way, here is a factoid that will impress your guests: Friday, September 16th is National Guacamole Day. Everyone loves fresh guac at a tailgate party.</p>
<p>As you make plans, here are a few tips to help ensure things go smoothly.</p>
<p><strong>Tailgate party planning tips</strong></p>
<p>Do prep work the night before:</p>
<ul>
<li>Marinate kababs</li>
<li>Make burger patties</li>
<li>Slice and prep condiments like peppers, onions, &amp; other add-ons.</li>
<li>Fill an empty 6/pk. carrier with a supply of sauces, marinades and dressings.</li>
<li>Pack a small first aid kit. Accidents happen and it&rsquo;s good to be prepared.</li>
<li>Bring a large plastic bin to haul home dirty utensils, plates, glassware and flatware.</li>
<li>Have fun, and go-team-go!</li>
</ul>
<p>&nbsp;</p>2016-09-07T00:22:37-05:00Blog:345http://priscosfamilymarket.com/a-lot-has-happened-in-our-world-over-the-past-90-yearsA lot has happened in our world over the past 90 years<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2016/september/andy.jpg" alt="" width="240" />What does 90 years look like? In the scientific history of the world, even in the written history of the world, 90 years doesn&rsquo;t seem like any great length of time. But when you put it in the perspective of a human lifetime (or several lifetimes), the significance seems much greater. Since it's founding, our store has been in the hands of <em>four generations</em> of Priscos, and over the course of the past 90 years, two of those four have passed on.</p>
<p>I thought I&rsquo;d do my best to help us remember what it takes to survive 90 years, and just how much can change. So many things that we now rely on to provide the best experience for our customers weren&rsquo;t around in 1926, such as computers and the internet. Back in 1927, refrigerators ($285) cost as much as cars (roughly $290 for a basic Ford Model-T).</p>
<p>Yes, times have changed, but Prisco&rsquo;s has weathered some very momentous occasions and we are very proud that we have continued to serve, through good times and bad times. Here are a few highlights from the history of the past nine decades...</p>
<p>&nbsp;</p>
<ul>
<li>Charles Lindbergh made the first solo non-stop transatlantic flight (1927)</li>
<li>The stock market crashed and the Great Depression ensued (1929)</li>
<li>The Star-Spangled Banner was adopted as the National Anthem (1931)</li>
<li>Amelia Earhart was the first woman to fly solo across the Atlantic (1932)</li>
<li>The twentieth (1933), twenty-first (1933), twenty-second (1951), twenty-fifth (1967), and twenty-sixth (1971) amendments were ratified</li>
<li>The Federal Bureau of Investigation was established under J. Edgar Hoover (1935)</li>
<li>World War II (1939-1945)</li>
<li>The establishment of the United Nations (1945)</li>
<li>The CIA was established (1947)</li>
<li>NATO was established (1949)</li>
<li>First electronic computer was finished (1951)</li>
<li>The Korean War was fought (1953-1953) - Grandpa Guzauskas served on the front line</li>
<li>The Vietnam War was fought (1950-1975)</li>
<li>Puerto Rico became a U.S. Territory (1952)</li>
<li>President Eisenhower champions integration by sending federal troops to Central High School in Little Rock, Ark. (1957)</li>
<li>The first U.S. satellite was launched (1958)</li>
<li>Alaska and Hawaii became states (1959)</li>
<li>The first astronauts went to space (1962) and walked on the moon (1969)</li>
<li>The Civil Rights Act was passed (1964)</li>
<li>Invention of the World Wide Web (1980s)</li>
<li>Persian Gulf War (1990-91)</li>
<li>Dissolution of the USSR (1991)</li>
<li>9/11/2001 &ndash; American values attacked</li>
<li>Start of the Iraq War (2003)</li>
<li>The Great Recession (2008)</li>
<li>14 U.S. Presidents have served since our store first opened.</li>
</ul>
<p>&nbsp;</p>
<p>When you stop and think that Prisco&rsquo;s was providing food to the community before the National Anthem was established...Well, it is quite amazing to me, and there is certainly no telling what the next 90 years will bring. But for our part here at Prisco&rsquo;s, we plan to be here and continue serving the best darn customers in the world.</p>
<p>Thanks for your support.</p>
<p>Andy</p>2016-09-06T23:57:49-05:00Blog:344http://priscosfamilymarket.com/how-to-brew-the-perfect-cup-of-coffeeHow to brew the perfect cup of coffee<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2016/august/coffee.jpg" alt="" width="250" height="248" />In our (frequently) hectic, always-on-the-move world, starting the day with a bit of caffeine in the form of coffee is practically essential, and we have built up a whole industry and culture around that idea. Indeed, while not everyone may agree, for many people one of the best parts of their morning is the moment they take their first sip of coffee; and downing the rest of the mug is a necessary prelude to heading out the door.</p>
<p>If you are one of those folks who absolutely needs their cup of Joe in the morning, then you may as well treat yourself -- and your coffee beans -- right by making the best darn cup you can. By abiding by a few relatively simple guidelines, you can not only guarantee yourself an energy boost when you roll out of bed, but a great taste experience as well: Because there is a right way and a wrong way to brew coffee!</p>
<p><em>The following information is courtesy of the National Coffee Association.*</em></p>
<p><strong>Equipment</strong></p>
<p>Make sure that your equipment is thoroughly cleaned after each use by rinsing it with clear, hot water and drying it with an absorbant towel. Check that no grounds have been left to collect on any part of the equipment and that there is no build-up of coffee oil.</p>
<p><strong>The Coffee</strong></p>
<p>Purchase coffee as soon after it has been roasted as possible. Fresh roasted coffee is essential to a superb cup of coffee. And purchase your coffee in small amounts: Ideally you should purchase your coffee fresh every 1-2 weeks.</p>
<p><strong>The Grind</strong></p>
<p>If you purchase whole bean coffee, always grind your beans as close to the brew time as possible. Also, do not underestimate the importance of the size of the grind to the taste of your coffee. If your coffee tastes bitter, it may be overextracted, or ground too fine. On the other hand, if your coffee tastes flat, it may be underextracted, meaning that your grind is too coarse.</p>
<p><strong>The Wate</strong>r</p>
<p>The water you use is VERY important to the quality of your coffee. Use filtered or bottled water if your tap water is not good or imparts a strong odor or taste, such as chlorine. If you are using tap water, let it run a few seconds before filling your coffee pot. Be sure to use cold water.</p>
<p><strong>Ratio of Coffee to Water</strong></p>
<p>Use the proper amount of coffee for every six ounces of water that is actually brewed, remembering that some water is lost to evaporation in certain brewing methods. A general guideline is 1 to 2 tablespoons of ground coffee for every six ounces of water.</p>
<p><strong>Water Temperature During Brewing</strong></p>
<p>Your brewer should maintain a water temperature between 195 - 205 degrees Fahrenheit for optimal extraction. Colder water will result in flat, underextracted coffee while water that is too hot will also cause a loss of quality in the taste of the coffee.</p>
<p><strong>Brewing Time</strong></p>
<p>The amount of time that the water is in contact with the coffee grounds is another important factor affecting the taste of your coffee. In a drip system, the contact time should be approximately 5 minutes. If you are making your coffee using a plunger pot, the contact time should be 2-4 minutes. Espresso, as the name implies, means that the brew time is short -- only 20-30 seconds. If the taste of your coffee is not optimal, it is possible that you are either brewing your coffee too long, or not long enough.</p>
<p style="margin-bottom: 0in;"><span style="font-family: arial,helvetica,sans-serif; font-size: small;">&nbsp;</span></p>2016-08-30T22:11:10-05:00Blog:343http://priscosfamilymarket.com/weve-been-winners-for-90-years-wed-like-you-to-celebrate-with-us-as-we-think-back-on-many-great-memories-of-serving-our-neighbors-the-greatest-customers-anywhereWe’ve been winners for 90 years...<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2016/august/andy.jpg" alt="" width="250" height="247" /><em><strong>We&rsquo;d like you to celebrate with us as we think back on many great memories of serving our neighbors -- the greatest customers anywhere!</strong></em></p>
<p>That's correct, folks. This year marks the 90th year that Prisco&rsquo;s has been selling groceries on the west side of Aurora. It has truly been a remarkable run so far, with many great years yet to come. It began back in 1926 when my Great Grandpa Tony and Great Grandma Mary began selling groceries from a truck. Known as "the store on wheels", the truck went all over Aurora, wherever people were looking for fresh food at affordable prices. Shortly after starting with the truck, they converted the first floor of their home on Bishop Street to a brick and mortar storefront.</p>
<p>Over the past 90 years the business has been relocated three times, each time to a larger location. Always a family-run business, it was passed on from my Great Grandparents to my Grandparents, Tony J. and Ann Prisco, and eventually to their children. Now as we enter our 91st year, the passing along of company ownership continues from the third to the fourth generation as family members like my Uncle Rob, Aunt Georgette and Aunt Margaret make plans for some relaxing retirement years ahead.</p>
<p>The great thing about being a family business is that your customers are your neighbors and just as our own family is now seeing the business transfer to its fourth generation, the same holds true for so many of our customers and their families. We most definitely have customers we see regularly whose parents and grandparents before them have been great Prisco&rsquo;s customers.</p>
<p>We feel absolutely GREAT about the fact that our small business has been able to survive and prosper all this time in spite of some very difficult periods in our nation&rsquo;s economic history. To celebrate, we want to invite each of you to join in the fun, relive some poignant memories of grocery shopping in the &ldquo;good-old-days&rdquo;, and perhaps create another fond memory by winning some FREE groceries throughout this month.</p>
<p><strong>Win-What-You-Spend grocery giveaway!</strong></p>
<p>Today we are pleased to announce that beginning Thursday, 9/01/2016, and for thirty consecutive days in September, we will be conducting what we like to call a<em> Win-What-You-Spend Grocery Giveaway</em>!</p>
<p>Here is how it will work: Every day throughout September 2016, when you shop at our store you will be invited to fill out an entry form and drop it in the barrel in the front of the store. The following day we will invite a shopper to reach into the box of entries from the previous day and select a winner. The entry chosen will receive a Prisco&rsquo;s Gift Card equal to the full pre-tax amount of their purchase made the prior day. Once that day&rsquo;s drawing is complete, the entries will all be removed and the process will start fresh all over again the next day. So, over the month we will conduct a total of thirty drawings and we will post the daily winners on a large sign in the front of the store as well as on our website. The odds of winning vary based on the number of shoppers who enter any given day. However, those odds are pretty decent as you are only competing with other customers who shop and enter the drawing on the same day that you do.</p>
<p>We are all looking forward to hearing some of your memories of shopping at Prisco&rsquo;s in the &ldquo;good-old-days&rdquo;, and we wish each of you GOOD LUCK in the Win-What-You-Spend Grocery Giveaway.</p>
<p>&nbsp;</p>
<p>Andy</p>2016-08-30T22:03:35-05:00Blog:342http://priscosfamilymarket.com/quench-the-summers-heat-with-cool-mint-recipesQuench the summer’s heat with cool mint recipes.<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2016/august/mint.jpg" alt="" width="260" height="235" />Readily available from early spring and into autumn, fresh mint is one of the most popular and widespread herbs...And it's easy to understand why: Mint is truly versatile, and can be used in combination with a number of other flavors. It brightens, cools, and refreshes everything from salads and cocktails, to baked and frozen desserts. Mint has even found its way into a plethora of beverages, most of which are ideal for warm weather parties when having an ice cold, crisp cocktail can help turn down the heat!</p>
<p><strong>The two most common mint varieties:</strong></p>
<p>Peppermint &ndash; One of the most recognizable types of mint. It has high menthol content and subtle sweetness with a distinctive candy-cane scent. It is excellent for making tea, ice cream, candy custards, and other desserts. It also helps relieve tummy aches and soothes tired muscles.</p>
<p>Spearmint &ndash; One of the most popular types of mint used for cooking and is well known as a flavor for gum, spearmint or garden mint has a delicate aroma and distinct flavor. The dark green leaves with pointed ends and jagged teeth make beautiful foliage and an ideal companion plant for roses since it is known to drive away aphids. It is the most common kind of mint used in the kitchen and can be used for savory or sweet dishes.</p>
<p>Interested in experimented a bit more with mint this spring and summer? Give some of these recipes a try!</p>
<p style="margin-bottom: 0in;"><span style="font-family: Calibri,sans-serif;"><span style="font-size: small;"><strong>Minty beverages</strong></span></span></p>
<p style="margin-bottom: 0in; font-weight: normal;"><span style="font-family: Calibri,sans-serif;"><span style="font-size: small;"><a href="http://www.priscosfamilymarket.com/recipes/11117">Blackberry Mint Iced Tea </a></span></span></p>
<p style="margin-bottom: 0in; font-weight: normal;"><span style="font-family: Calibri,sans-serif;"><span style="font-size: small;"><a href="http://www.priscosfamilymarket.com/recipes/20978">Kiwifruit Mojito </a></span></span></p>
<p style="margin-bottom: 0in;"><span style="font-family: Calibri,sans-serif;"><span style="font-size: small;"><a href="http://www.priscosfamilymarket.com/recipes/11092">Watermelon Yogurt Mint Smoothie </a></span></span></p>
<p style="margin-bottom: 0in;"><span style="font-family: Calibri,sans-serif;"><span style="font-size: small;"><a href="http://www.priscosfamilymarket.com/recipes/6822">Coffee Spritzer&nbsp;</a></span></span></p>
<p style="margin-bottom: 0in;"><span style="font-family: Calibri,sans-serif;"><span style="font-size: small;"><strong>Mint-infused Entrees &amp; Sides</strong></span></span></p>
<p style="margin-bottom: 0in;"><span style="font-family: Calibri,sans-serif;"><span style="font-size: small;"><a href="http://www.priscosfamilymarket.com/recipes/10676">West Coast Grilled Catfish with Strawberry Salsa </a></span></span></p>
<p style="margin-bottom: 0in;"><span style="font-family: Calibri,sans-serif;"><span style="font-size: small;"><a href="http://www.priscosfamilymarket.com/recipes/11255">Feta Filled Chicken Breasts with Cumin, Tomatoes and Mint</a></span></span></p>
<p style="margin-bottom: 0in;"><span style="font-family: Calibri,sans-serif;"><span style="font-size: small;"><a href="http://www.priscosfamilymarket.com/recipes/3025">Lamb Steak with Mint Chutney </a></span></span></p>
<p style="margin-bottom: 0in;"><span style="font-family: Calibri,sans-serif;"><span style="font-size: small;"><a href="http://www.priscosfamilymarket.com/recipes/20765">Molasses Roasted Tenderloin with Minted Mango Relish</a></span></span></p>
<p style="margin-bottom: 0in;"><span style="font-family: Calibri,sans-serif;"><span style="font-size: small;"><a href="http://www.priscosfamilymarket.com/recipes/2230">Penne with Tomatoes, Mint and sage</a></span></span></p>
<p style="margin-bottom: 0in;"><span style="font-family: Calibri,sans-serif;"><span style="font-size: small;"><a href="http://www.priscosfamilymarket.com/recipes/7651">Shrimp Cabbage Salad with Minty Dressing</a></span></span></p>
<p style="margin-bottom: 0in;"><span style="font-family: Calibri,sans-serif;"><span style="font-size: small;"><a href="http://www.priscosfamilymarket.com/recipes/10514">Mint and Feta Rice</a></span></span></p>
<p style="margin-bottom: 0in;"><span style="font-family: Calibri,sans-serif;"><span style="font-size: small;"><a href="http://www.priscosfamilymarket.com/recipes/5238">Minted Pears</a></span></span></p>
<p style="margin-bottom: 0in;">&nbsp;</p>2016-08-22T16:07:37-05:00Blog:341http://priscosfamilymarket.com/how-to-avoid-dried-out-bland-chicken-breastHow to avoid dried-out, bland chicken breast.<p><img style="padding-right: 20px; float: left;" src="/content/images/uploaded/shoutout/2016/august/chris-tope.jpg" alt="" width="230" height="275" />It&rsquo;s no secret that one of the healthiest proteins we can consume is boneless, skinless chicken breast. Eating chicken breast, without breading or skin, means fewer calories consumed, and may even help you burn extra calories for effective weight loss. However, what tastes more boring than overcooked, dried-out chicken breast?</p>
<p>I want to let you in on a tried-and-true method of preparing your chicken breast that will avoid this issue and give you plump, moist white chicken meat every time. There is a catch, though&hellip; You have to trust the system, follow it precisely, and don&rsquo;t peek until it&rsquo;s time.</p>
<p><strong>First, the prep work</strong></p>
<ol>
<li>Flatten the chicken breasts: You want all of the breasts to be as uniform in thickness as possible. To do this, use a meat mallet, the bottom of a small sauce pan, or a Mason jar. &nbsp;Regardless of the size and weight of your chicken breasts, this method will work provided they are separated into individual halves and are flattened to even thickness during the prep.</li>
<li>Season the chicken breasts: Lightly salt and pepper the chicken breasts.</li>
<li>Prepare the pan: Heat a saut&eacute; pan over medium-high heat. When it is quite hot, add one tablespoon of olive oil or butter. Swirl the pan so it is lightly covered with the olive oil.</li>
</ol>
<p><strong><img style="padding-left: 10px; float: right;" src="/content/images/uploaded/shoutout/2016/august/chicken.jpg" alt="" width="230" height="226" />Now here is where you have to keep the faith, don&rsquo;t cheat, and follow the directions<br /> </strong></p>
<ol start="4">
<li>Turn the heat to medium. Add the chicken breasts to the saut&eacute; pan and cook for just about 1 minute (without moving them). This will help them get a little golden on one side (you are not actually searing or browning them).</li>
<li>After a minute, flip each chicken breast over and turn the heat down to low.</li>
<li>Cover the pan and cook on low for 10 minutes. Cover with a tight-fitting lid. Set a timer for 10 minutes, and walk away. <span style="text-decoration: underline;">Do not lift the lid; do not peek. </span></li>
<li>After 10 minutes have elapsed, turn off the heat. (If you have an electric stove, remove the pan from the heat.) Reset the timer for 10 minutes and leave the chicken breasts in the pan. <span style="text-decoration: underline;">Again, do not lift the lid; do not peek.</span></li>
<li>After the 10 minutes are up, take the lid off, and your chicken is done. Make sure there is no pink in the middle of the chicken breasts. If you want to be absolutely sure it is cooked, you can use an instant-read thermometer to check (the chicken should be at least 165&deg;F). Slice and eat. Store any leftovers in a covered container in the refrigerator.</li>
</ol>
<p>This use of moist heat produces nicely cooked and juicy chicken breast for topping salads and other dishes. If you were to make about two pounds of chicken breasts at a time, you would have enough chicken for a few days of salads and lunches for the family. Alternatively, you can season them however you wish to create the center plate item for a meal.</p>
<p>&nbsp;</p>
<p>See you in the meat aisle,</p>
<p>Chris Tope &ndash; Prisco's Meat Department Manager.</p>
<p>&nbsp;</p>2016-08-22T15:59:06-05:00Blog:340http://priscosfamilymarket.com/back-to-school-means-back-to-set-schedules-lunches-to-be-madeBack-to-school means back to set schedules & lunches to be made<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2016/august/beth.jpg" alt="" width="240" height="263" />Technically, the last day of summer doesn&rsquo;t arrive until the end of September, but if you have children, it is, for all intents and purposes, already over. Depending on where you live, school has begun &ndash; or will very shortly &ndash; and every home with school age kids will now need to once again adhere to a strict daily routine and schedule. This may be difficult for all involved after the laid back summer schedule but it need not be inordinately stressful. Mom &amp; Dad, can ease the transition for your children by providing them not only with comfort and reassurance as they head off on the bus in the morning, but by ensuring they have a healthy, delicious meal waiting for them come lunch time.</p>
<p>A child&rsquo;s lunch is an extremely important meal, as growing minds and bodies require substantial nutrition to get them through the day. Focus and learning ability can be tied directly to what and how well a child eats, so it&rsquo;s essential they have a well-rounded mid-day meal to sustain their energy. Fortunately, it&rsquo;s not too difficult to ensure your child gets what they need:</p>
<p><strong>Vegetables &amp; Fruits - </strong>The more the better: Try to incorporate colorful veggies into your main dish (lettuce on a sandwich, peppers in a pasta salad), and add a piece of fruit for a sweet treat.</p>
<p><strong>Grains - </strong>Whole grains are your best bet because they contain fiber, as well as vitamins and minerals, such as B-vitamins, magnesium, iron, and vitamin E. Look for bread and pasta that contain the word &ldquo;whole&rdquo; in the ingredients list. Don&rsquo;t be fooled however, wheat flour, which sounds good, is not necessarily&nbsp;<em>whole</em> wheat flour.</p>
<p><strong>Protein - </strong>Shoot for two ounces per lunch. In addition to meat like turkey or chicken, you can get the amount your child needs from two tablespoons of peanut butter, one hard-boiled egg, or a half cup of yogurt. With food allergy concerns however some school districts prohibit any child from brining peanut butter to school so be certain to check first to avoid unnecessary problems for your child.</p>
<p><strong>Dairy - </strong>Milk ranks among the top sources of calcium, vitamin D, protein, potassium, magnesium, riboflavin, and zinc, making it important for kids&rsquo; growing bones and overall development. If your child doesn&rsquo;t drink cow&rsquo;s milk, look for soy milk fortified with vitamin D, and other sources of calcium, like broccoli and tofu.</p>
<p>As in the past, our deli will be stocking several lunch special items intended to save you time and hassle while providing you and your family a nutritious meal. This week we are featuring ham &amp; cheese and turkey &amp; cheese pre-made sandwiches for $1 off at $2.99 ea., a full selection of to-go-ables, and homemade lunch salad squares.</p>
<p>In Produce we are introducing a line of <em>Melissa&rsquo;s Clean Snacks</em>. Each convenient clamshell package has approximately 30 bite-sized squares that also contain nutrient-packed chia and flaxseeds laced with honey and light salt. They are the perfect snack for kids and adults that satisfy both sweet and salty cravings in deliciously healthy nuggets of natural flavors. &nbsp;All CLEAN SNAX&trade; mixes are gluten free, low-fat, low-sodium, and contain no artificial ingredients!</p>
<p>Something else new in the Produce Department that works great for any lunch are <em>Hint's fruit- or vegetable-infused bottled waters (16 oz.)</em>. Hint is pure wholesome water with nothing but natural fruit oils and essences. We just added three new and refreshing zero calorie flavors -- no sweeteners, natural or artificial. The flavors are pomegranate, cucumber, and crisp apple.<br /> <br /> <br /> Have a great new school year!</p>
<p>Beth</p>2016-08-16T17:20:37-05:00Blog:339http://priscosfamilymarket.com/tip-for-making-school-lunches-they-will-loveTips for Making School Lunches They Will Love<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2016/august/boy.jpg" alt="" width="250" height="253" /><a href="http://www.priscosfamilymarket.com/back-to-school-means-back-to-set-schedules-lunches-to-be-made?blogPostId=340">Now that you have an idea of <em>what</em> to pack for your kids&rsquo; lunches</a>, it&rsquo;s time to consider <em>how</em> to pack them. Consider the following tips, courtesy of Reader&rsquo;s Digest.</p>
<p>1. <strong>Get some kid-approved gear -</strong> Tired of going through countless brown paper lunch bags and plastic sandwich bags? Stock up on some lunchboxes that will take your family straight through the school year. Soft-sided, insulated lunchboxes are the norm these days. And food can go into lidded plastic storage containers. Look for ones divided into several individual compartments, or for bento boxes with removable, interlocking pieces.</p>
<p><strong><em>Or</em></strong><strong> get smart about brown bagging</strong> - For older kids who are averse to carrying lunchboxes, double-bag their regular brown paper lunch bags for added insulation and strength. The perfect ice pack for this scenario? Just wet a few paper towels, fold them and place inside a re-sealable sandwich bag. Freeze overnight and place in the lunch bag in the morning.</p>
<p>2. <strong>Time it right</strong> - It&rsquo;s nearly unanimous: Parents say packing lunches at night is key to getting everyone out the door on time on busy mornings. Tip: Make lunches while you&rsquo;re already making dinner, or right after dinner but before you do the dishes; the kitchen counter is already messy, some of the items you&rsquo;ll use might already be out, and all the cutting boards and utensils can go straight into the dishwasher with the dinner dishes.</p>
<p>3. <strong>Prep once, eat often</strong> - Have a PB and J lover (or two) on your hands? Make a whole loaf or two of sandwiches and refrigerate or freeze them individually. To keep them from getting soggy, spread peanut butter all the way to the edges and limit jelly to the center area. When it&rsquo;s time to pack lunches, just grab a sandwich and add a piece of fruit, some pretzels and a yogurt &ndash; done!</p>
<p>4. <strong>Pay attention to temperature</strong> - When it comes to food safety, the cooler (or hotter) a food starts out, the better. For example, store sandwiches in the refrigerator until right before it&rsquo;s time to leave for school, and heat up soup as much as possible before pouring it into the thermos and sending your kid out the door.</p>
<p>5. <strong>Freeze the drinks</strong> - Store juice boxes in the freezer. They&rsquo;ll keep a lunch bag cool, and they&rsquo;ll thaw and be ready to drink by lunchtime. This trick will work with water bottles as well, or juice poured into an empty plastic bottle; just make sure the bottles aren't filled completely, so there's room for expansion when the liquid freezes.</p>
<p>6. <strong>Keep hot foods hot</strong> - Not all kids like sandwiches. If you have a soup or pasta fan on your hands, invest in a short, wide-mouthed insulated thermos. These come in kid-friendly designs and will safely store hot foods (like beans and rice, or mac and cheese) for up to six hours. Tip: Keep your thermos hotter by filling it with hot water and emptying it just before adding the (steaming hot) food.</p>
<p>7. <strong>Protect fragile fruit</strong> - Some whole fruits are more durable (apples, bananas) but others are prone to piercing, bruising, or even smashing when jostled &ndash; not the most appetizing outcome for picky kids. To pack delicate, juicy fruits like pears, peaches, or nectarines, wrap a paper towel around the fruit before bundling it into your child&rsquo;s lunch bag. Bonus: The paper towel doubles as a napkin.</p>2016-08-16T17:13:53-05:00Blog:338http://priscosfamilymarket.com/foods-to-enjoy-and-some-to-avoid-eating-before-bedtimeThe Best and Worst Foods to Eat Before Bed<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2016/august/bedtime.jpg" alt="" width="250" height="227" />This will probably come as no surprise to some folks, but for those who may not be aware, indiscriminate snacking right before going to bed can not only adversely affect your ability to sleep, but depending on what you choose to consume, can also have a negative impact on your metabolism and your ability to lose weight. The emphasis here is not simply on food in general, though &ndash; late night snacking can actually be good for you <em>and</em> your diet if you happen to be on one; it's what you take in that matters the most. Different foods will have different effects, and some are most definitely better choices than others.</p>
<p><strong>Foods you can enjoy before bed</strong></p>
<p>[info courtesy of health.com &amp; fitnessmagazine.com]</p>
<p><span style="text-decoration: underline;">Jasmine Rice</span> - Jasmine rice ranks high on the glycemic index, meaning the body digests it slowly, releasing glucose gradually into the bloodstream. A 2007 study in the American Journal of Clinical Nutrition found that consuming jasmine rice four hours before bedtime cut the amount of time it took to fall asleep in half when compared with eating a high-glycemic-index meal at the same time interval.</p>
<p><span style="text-decoration: underline;">Bananas</span> - Bananas help promote sleep because they contain the natural muscle-relaxants magnesium and potassium. They&rsquo;re also carbs which will help make you sleepy as well.</p>
<p><span style="text-decoration: underline;">Cherries</span> - Cherries are one of the few natural foods to contain melatonin, the chemical that helps regulate other hormones and maintains the body's circadian rhythm, or internal clock. The circadian rhythm plays a critical role in when we fall asleep and when we wake up. Consuming foods that contain melatonin, like cherries, can help reduce the time it takes to fall asleep.</p>
<p><span style="text-decoration: underline;">Sweet Potato</span> - Sweet potatoes are a sleeper&rsquo;s dream. Not only do they provide sleep-promoting complex carbohydrates, they also contain that muscle-relaxant potassium.</p>
<p><span style="text-decoration: underline;">Whole Grain Cereals and Milk</span> - Eating a combination of carbohydrates and protein enables our bodies to produce the "happy hormone" serotonin, which in turn produces melatonin, a neurotransmitter that has a calming effect. It's best to avoid sugar-laden cereals, though.</p>
<p><strong>Foods to avoid</strong></p>
<p><span style="text-decoration: underline;">Cheeseburgers and other fatty foods</span> - A late night run to a fast food joint might be appealing, but you are doing yourself a disservice if you want to fall asleep at a reasonable hour afterward. The stratospheric fat content of this particular fast food is guaranteed to be a sleep killer. Fat stimulates the production of acid in the stomach, which can cause heartburn. Fatty foods can also loosen the lower esophageal sphincter, the barrier between the stomach and the esophagus, making it even easier for acid to get in all the wrong places.</p>
<p><span style="text-decoration: underline;">Wine and other alcoholic beverages</span> - Alcohol of any kind is a big no-no if you have any hope of getting to sleep in a timely manner. Alcohol metabolizes quickly in your system, the effect of which can cause you to wake multiple times during the night. Drinking is also known to reduce REM sleep -- the deepest sleep stage in which most dreams occur, and one of the most rejuvenating periods -- which can lead to daytime drowsiness and fatigue.</p>
<p><span style="text-decoration: underline;">Coffee or Soda</span> - This one is probably obvious to most people, but yes, drinking soft drinks or coffee before bed is an immensely bad idea. Both of these beverages contain caffeine, which generally has the opposite effect of putting people to sleep.</p>
<p>&nbsp;</p>2016-08-09T15:41:15-05:00Blog:337http://priscosfamilymarket.com/what-to-do-with-all-those-tomatoesWhat to do with all those tomatoes<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2016/august/dona.jpg" alt="" width="250" height="262" />It&rsquo;s that time of year when all those tomatoes that you planted are coming in strong, and you now have more of the bright red globes than you know what to do with. It&rsquo;s also the time when our supply of fresh, locally grown tomatoes from Bountiful Blessings Farm are at their peak. Who doesn&rsquo;t love fresh, off-the-vine tomatoes?</p>
<p>Unfortunately, these sweet, juicy fruits (often confused as vegetables) are only available for a limited time, so we thought it would be a good idea to suggest a number of different ways to enjoy them when they are so plentiful; and, in the case of store-bought tomatoes, so affordable. If all you&rsquo;ve been doing is putting them on sandwiches and salads, it&rsquo;s time to step things up a notch.</p>
<p>Try these delicious uses for your fresh tomatoes&hellip;</p>
<p>1. <strong>Grill Them Up</strong>. One way to enjoy your tomatoes is to marinate and slightly char them on the grill in your backyard. This is a delicious summer appetizer for tomato-lovers.</p>
<p>Cut four large tomatoes in half crosswise, season with 1/2 tsp. salt, 1/8 tsp fresh ground black pepper &amp; 1/8 tsp. garlic powder. Heat 3 tablespoons olive oil in a small frying pan over medium heat. Add five minced garlic cloves and cook until just starting to turn golden brown, 1 to 2 minutes. Pour the garlic and oil into a heatproof bowl.</p>
<p>Oil the grill and set for high heat. Place the tomatoes cut side down and grill for 3 to 5 minutes. Turnover, top with the garlic oil mixture and continue to cook for another 3 minutes. Remove from grill and top with two tablespoons fresh thyme leaves and 1/4 cup Parmigiano-Reggiano. Serve immediately.</p>
<p>2. <strong>Make Homemade Salsa</strong></p>
<p>Here are several easy to make salsa recipes:</p>
<ul>
<li><a href="/recipes/8386">Mexican Salsa</a></li>
<li><a href="/recipes/6264">Tuscan Salsa</a></li>
<li><a href="/recipes/10938">Zesty Salsa</a></li>
</ul>
<p>3. <strong>Stuffed Tomatoes</strong> &ndash; In most recipes the tomato is an ingredient, but here it takes center stage.</p>
<ul>
<li><a href="/recipes/861">Herbed Stuffed Tomatoes</a></li>
<li><a href="/recipes/7984">Middle Eastern Stuffed Tomatoes</a></li>
<li><a href="/recipes/1056">Spinach Stuffed Tomatoes</a></li>
<li><a href="/recipes/5332">Stuffed Tomatoes</a></li>
</ul>
<p>4. <strong>Chill Out with Homemade Gazpacho.</strong> Who would think of preparing soup in summer? If you haven&rsquo;t ever tried gazpacho you are in for a big surprise. It&rsquo;s spicy, sharply tart and amazingly cool. That&rsquo;s right, it is a soup but it&rsquo;s served cold and packed with garden-fresh flavor. You&rsquo;ll use ripe, uncooked tomatoes, but to them you will add other produce from your backyard garden or from our produce department, including onions, cucumber and bell peppers. Season it, blend it down to the right consistency, chill, and enjoy!</p>
<ul>
<li><a href="/recipes/2322">Gazpacho Andaluz - Cold Tomato Soup</a></li>
<li><a href="/recipes/10011">Maria's Gazpacho</a></li>
<li><a href="/recipes/3243">Mexican Gazpacho</a></li>
<li><a href="/recipes/8501">Tamar's Gazpacho</a></li>
</ul>
<p>So go ahead, tomatoes are plentiful and oh-so-delicious fresh from your garden or from our local farm, Bountiful Blessings Farms in Hinckley, IL.</p>
<p>&nbsp;</p>
<p>Enjoy,</p>
<p>Dona Hess &ndash; Prisco's Produce Lead</p>2016-08-09T15:27:18-05:00Blog:336http://priscosfamilymarket.com/thank-you-for-your-concerns-and-loveThank you for your concern and love<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2016/august/andy.jpg" alt="" width="250" height="247" />It never ceases to amaze me the amount of community care and concern that comes from all of you wonderful folks, our friends, neighbors and customers. Last evening we sent out an email and posted on FaceBook the passing of the patriarch of our family, Tony Prisco, Sr., and the response was nothing short of amazing. It goes to show you that this city is full of outstanding folks and we as a family have truly been blessed to be able to serve this community and make our livings doing so for the past 90 years. Thank you again for all your kind remarks and for sharing so many wonderful memories of Grandpa Tony.</p>
<p>There is also another event (recently concluded) that I want to tell you about, and again stress our sincere appreciation for all the support. As many of you know, we added a new food drive this summer called <strong>Christmas in July</strong>. For the last two weeks of the July we collected cash and food donations to help restock the nearly bare shelves at the Marie Wilkinson Food Pantry. I&rsquo;m pleased to announce that through your generosity we collected more than $735 in cash and food, all during a period when many people are out of town on vacation. Thank you so much!</p>
<p><strong>One housekeeping note:</strong> This morning when taking our newest ad to the post office for mailing, we noticed that there was a misprint on the cover. The wrong dates were printed in error. Correct dates should read <strong>Wednesday, 8/03 through Tuesday, 8/16</strong>.</p>
<p>This week we are at the peak of the season for summer vegetables and melons, both of which are being delivered by our two local farms. Please do yourselves a favor and stop in to enjoy the many wonderful and healthy items we have available -- all grown within 10 miles of our store!</p>
<p>&nbsp;</p>
<p>Best Regards,</p>
<p>Andy</p>2016-08-02T21:26:52-05:00Blog:335http://priscosfamilymarket.com/wednesday-august-3rd-is-national-watermelon-dayWednesday, August 3rd is National Watermelon Day<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2016/august/menwmelon.jpg" alt="" width="270" height="219" />You&rsquo;d be hard pressed to find someone who doesn&rsquo;t enjoy watermelon now and then, particularly in the summer months when water-rich vegetables and fruits are at their most popular. Watermelons are in season from May through August in the U.S. as well; that, in conjunction with the fact that August is one of the warmest months of the year, makes National Watermelon Day especially timely. It&rsquo;s a great opportunity to encourage people to enjoy more watermelon, as cookouts and picnics are still a frequent occurrence and the need for light and refreshing snacks and desserts remains high.</p>
<p><span style="text-decoration: underline; font-size: 11pt;">Interesting watermelon facts</span></p>
<p><span style="font-size: 8pt;">[info courtesy of the thetowndish.com]</span></p>
<ul>
<li>Eating watermelon can help quench your thirst; they&rsquo;re over 90% water!</li>
<li>Watermelon contains elements that can help reduce the inflammation that contributes to conditions like asthma, atherosclerosis, diabetes, colon cancer, and arthritis.</li>
<li>Over 1,200 varieties of watermelon are grown worldwide, and in about 96 different countries.</li>
<li>Watermelon is an ideal health food because it doesn&rsquo;t contain any fat or cholesterol, is high in fiber and vitamins A &amp; C and is a good source of potassium.</li>
<li>Pink watermelon is also a source of the potent carotenoid antioxidant, lycopene. These powerful antioxidants travel through the body neutralizing free radicals.</li>
<li>Watermelon is a vegetable! It is related to cucumbers, pumpkins and squash.</li>
<li>Early explorers used watermelons as canteens.</li>
<li>Every part of a watermelon is edible, even the seeds and rinds.</li>
</ul>
<p><span style="text-decoration: underline; font-size: 11pt;">Watermelon recipes</span></p>
<p>Most people eat their watermelon plain, but there are plenty of other uses for this sweet, festive vegetable. It can be used in a variety of desserts and entrees, as well as some very potent and very refreshing beverages. As a change of pace this National Watermelon Day, why not celebrate with one or more of these delicious recipes?</p>
<p><strong>Main Course</strong></p>
<p><a href="http://www.priscosfamilymarket.com/recipes/18292">Kung Pao Watermelon Shrimp</a></p>
<p><a href="http://www.priscosfamilymarket.com/recipes/11094">Sweet and Sour Watermelon Chicken</a></p>
<p><a href="http://www.priscosfamilymarket.com/recipes/11091">Grilled Shrimp with Watermelon Lemongrass Glaze</a></p>
<p><a href="http://www.priscosfamilymarket.com/recipes/11089">Minced Pork and Watermelon Lettuce Wraps</a></p>
<p><strong>Desserts</strong></p>
<p><a href="http://www.priscosfamilymarket.com/recipes/18302">Watermelon Almond Tart</a></p>
<p><a href="http://www.priscosfamilymarket.com/recipes/11087">Watermelon Heaven</a></p>
<p><a href="http://www.priscosfamilymarket.com/recipes/10692">Watermelon Pyramids</a></p>
<p><a href="http://www.priscosfamilymarket.com/recipes/10690">Frosted Watermelon</a></p>
<p><strong>Beverages</strong></p>
<p><a href="http://www.priscosfamilymarket.com/recipes/11092">Watermelon Yogurt Mint Smoothie</a></p>
<p><a href="http://www.priscosfamilymarket.com/recipes/11084">Watermelon Champagne Sangria</a></p>
<p><a href="http://www.priscosfamilymarket.com/recipes/5031">Mango Watermelon Shake</a></p>
<p>&nbsp;</p>2016-08-02T21:11:08-05:00Blog:334http://priscosfamilymarket.com/priscos-mourns-the-loss-of-our-dad-grandpa-tony-prisco-srPrisco’s mourns the loss of our dad & grandpa, Tony Prisco Sr.<table align="right">
<tbody>
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<td><img style="display: block; margin-left: auto; margin-right: auto;" src="/content/images/uploaded/blog/2016/august/grandparents.jpg" alt="" width="250" height="229" /></td>
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<td style="text-align: center;">
<p><em>Tony &amp; Ann Prisco at the store in the summer of 2014.</em></p>
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<p>It is with a heavy heart that I announce the passing of my grandfather, Tony Prisco, Sr. At this sad time, it is also very important to reflect on the life of our loved one and reaffirm ourselves. So I&rsquo;d like to share what growing up with Grandpa Tony was like.</p>
<p>I grew up in the old store on the corner of Lake St. and Jericho Rd.&nbsp;I don&rsquo;t remember much about this store, aside from the places I used to spend the most time causing trouble: the front office and the basement.</p>
<p>In the basement was where I&rsquo;d find grandma or grandpa when they weren&rsquo;t in the office or meat room. It could be a scary place for a little guy like me, but when they were around, my grandparents made it a fun, happy area to spend time in. It was there that they taught me how to write (this was grandma&rsquo;s sign-making room, after all) and taught me the alphabet using an animal puzzle. As a special treat, they often made me triangle-cut sandwiches for lunch (believe it or not, the shape makes the sandwich taste better!).</p>
<p>Fast forward 10 years and I officially started working at the store as a stocker/bagger. A couple months in, Uncle Tony asked me if I would help Grandpa Tony with the pop and ice cream because all the heavy lifting wasn&rsquo;t good for his back. I accepted the task. A couple years later I was still following my grandpa around the store, assisting where- and whenever I could, while simultaneously learning about merchandising, cleanliness, banilla ice cream (not a typo), and, most importantly, how important the customer is. He taught me that a customer isn&rsquo;t just somebody who comes in and hands you money for something and leaves, but a valuable person of the community and a friend.</p>
<table align="left">
<tbody>
<tr>
<td><img style="display: block; margin-left: auto; margin-right: auto;" src="/content/images/uploaded/blog/2016/august/tony.jpg" alt="" width="250" height="229" /></td>
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<td style="text-align: center;">
<p><em>Tony Prisco Sr. greeting customers with his infectious smile.&nbsp;&nbsp; <br /></em></p>
</td>
</tr>
</tbody>
</table>
<p>As we worked and customers shopped, grandpa would turn and greet whoever was walking by and call them by name. Naturally, I followed suit&hellip;the consequence being that <em>Bob</em> suddenly became <em>Joe</em> and <em>Susie</em> became <em>Annie</em>. Well, at least I gave it a good shot, right? I also learned that the pop delivery guys always seemed to undo our system, but this provided me with a solid exercise regimen.</p>
<p>After a couple more years, grandpa started teaching me how to put orders together. My first one was for Garver bird seed&hellip; Which, now that I am thinking about it, brings to mind grandpa&rsquo;s morning routine of waking up and feeding the birds and squirrels. And not just a few of them, either.</p>
<p>Grandpa owned somewhere in the vicinity of <strong>50</strong> feeders, and both he and the dogs would walk around and fill each and every one of them every morning. Honestly, I think grandma and grandpa stole all the birds and squirrels in the neighborhood, but it was <strong>so</strong> much fun watching the birds go crazy over the seeds and suet. I had the opportunity to watch their antics while I ate lunch with my grandparents after mowing their lawn, and it was always worth it.</p>
<p>Grandpa Tony was a person who cared a lot about every living creature on this earth. He valued his family, friends, customers, and God above all else. His smile and laugh was magnetic. His caring and understanding of people is what led to his success, the success of his family, and the success of his business.</p>
<p>On behalf of the entire Prisco&rsquo;s family and friends, we would like to thank all of you for being a part of Tony Senior&rsquo;s legacy. We wish him rest, happiness and eternal life with his wife Ann.</p>
<p>&nbsp;</p>
<p>Our Family&rsquo;s Kindest Regards,</p>
<p>Andy</p>2016-08-01T23:03:12-05:00Blog:333http://priscosfamilymarket.com/whats-going-on-with-egg-pricesWhat’s going on with egg prices?<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2016/july/andy.jpg" alt="" width="240" height="238" />About a year ago you would have thought chickens had started laying golden eggs. At least that is what it seemed like when you went to pay for them at the checkout. One year later, however, and we are hitting 10 year lows with respect to egg prices. So what gives?</p>
<p>Eggs are what is known as a commodity food. They are pretty much the same from one part of the world to another and the manufacturing process hasn&rsquo;t changed much since whichever came first, the chicken or the egg. So what causes commodity prices on items like eggs to fluctuate so much from one year to the next? The simple answer is basic economics, supply and demand.</p>
<p>In less than a year, eggs have gone from being an expensive staple at the height of the bird flu crisis to a complete reversal in pricing now that hatcheries have had time to restock poultry barns.</p>
<p>Not only has the supply increased dramatically from where it was one year ago, the demand for eggs by heavy users like bakeries and food manufacturers is down significantly as these egg users found ways to make do without eggs when they were not available last year, or were simply too expensive. Simply put, some bakeries and most food manufacturers found ways to reduce their egg usage as an ingredient. They&rsquo;ve found replacers, they&rsquo;ve found extenders, and they&rsquo;ve found ways to make certain products with fewer eggs in general. Also, countries that stopped receiving eggs from the U.S. last year due to high prices and extreme shortages, including Canada and Mexico, have been slow to resume imports.</p>
<p>&ldquo;The lack of exports hurts the most," said Marcus Rust, CEO of Rose Acre Farms, which is the nation&rsquo;s No. 2 egg producer. Prior to the bird flu outbreak last spring, which led to the deaths of 48 million chickens and turkeys, U.S. egg producers exported as much as 6 percent of their stock. Now, it&rsquo;s closer to 3 percent, Rust said. &ldquo;Across the pond, they found other suppliers and have contracts,&rdquo; he said. &ldquo;For us to get them back, we&rsquo;d have to boot somebody else out.&rdquo;</p>
<p>One more thing adding to the increased supply side of the equation is the fact that, of the 12% of the country&rsquo;s laying chickens that died, most were more mature hens. Had there not been a bird flu epidemic, those older hens would have still been laying eggs but at a gradually decreasing rate as they aged. Their replacements are much younger hens that are coming into the peak of their reproductive life cycle -- so while there are still fewer chickens than prior to the outbreak, they are laying more eggs.</p>
<p>This is all very similar to what has occurred with the price of gasoline recently, where prices are much lower than in recent years. So, we need to accept the natural laws of economics and enjoy the lower prices for as long as they last. As long as eggs are a relatively bargain staple these days, why not take full advantage and try out some new ways to enjoy fresh eggs with these suggested recipes?</p>
<p>&nbsp;</p>
<table width="613">
<tbody>
<tr>
<td width="239"><strong>Recipe Title</strong></td>
<td width="64"><strong>Serves</strong></td>
<td width="64"><strong>Time</strong></td>
<td width="64"><strong>Cal.</strong></td>
<td width="64"><strong>Fat (g)</strong></td>
<td width="64"><strong>Carbs (g)</strong></td>
</tr>
<tr>
<td><a href="/recipes/6355">Alpine Eggs</a></td>
<td>4</td>
<td>15</td>
<td>380</td>
<td>34</td>
<td>3.9</td>
</tr>
<tr>
<td><a href="/recipes/7464">Baby Mushrooms with Creamy Egg</a></td>
<td>4</td>
<td>10</td>
<td>89</td>
<td>6.7</td>
<td>2</td>
</tr>
<tr>
<td><a href="/recipes/10476">Bacon and Egg Breakfast Sandwiches</a></td>
<td>4</td>
<td>25</td>
<td>610</td>
<td>32</td>
<td>31</td>
</tr>
<tr>
<td><a href="/recipes/20987">Bacon Egg and Cheese Sandwich</a></td>
<td>1</td>
<td>11</td>
<td>510</td>
<td>26</td>
<td>38</td>
</tr>
<tr>
<td><a href="/recipes/6376">Baked Eggs and Prosciutto in Potatoes</a></td>
<td>8</td>
<td>65</td>
<td>360</td>
<td>24</td>
<td>21</td>
</tr>
<tr>
<td><a href="/recipes/339">Baked Eggs Florentine</a></td>
<td>4</td>
<td>20</td>
<td>430</td>
<td>27</td>
<td>20</td>
</tr>
<tr>
<td><a href="/recipes/7376">Baked Eggs Mornay</a></td>
<td>4</td>
<td>30</td>
<td>590</td>
<td>48</td>
<td>15</td>
</tr>
<tr>
<td><a href="/recipes/6332">Baked Tomatoes with Egg and Bacon</a></td>
<td>4</td>
<td>35</td>
<td>420</td>
<td>34</td>
<td>8.3</td>
</tr>
<tr>
<td><a href="/recipes/8075">Blushing Eggs</a></td>
<td>16</td>
<td>25</td>
<td>58</td>
<td>4.2</td>
<td>1.3</td>
</tr>
<tr>
<td><a href="/recipes/5272">Deviled Eggs</a></td>
<td>4</td>
<td>10</td>
<td>180</td>
<td>13</td>
<td>4.8</td>
</tr>
<tr>
<td><a href="/recipes/10206">Egg Salad Sandwich</a></td>
<td>4</td>
<td>10</td>
<td>430</td>
<td>24</td>
<td>28</td>
</tr>
<tr>
<td><a href="/recipes/10946">Egg Salad Toasties</a></td>
<td>4</td>
<td>25</td>
<td>240</td>
<td>8.9</td>
<td>30</td>
</tr>
<tr>
<td><a href="/recipes/20564">Eggs and Ricotta Rustica</a></td>
<td>12</td>
<td>25</td>
<td>450</td>
<td>22</td>
<td>42</td>
</tr>
<tr>
<td><a href="/recipes/1025">Eggs Benedict</a></td>
<td>8</td>
<td>15</td>
<td>470</td>
<td>37</td>
<td>15</td>
</tr>
<tr>
<td><a href="/recipes/5229">Eggs Florentine</a></td>
<td>4</td>
<td>30</td>
<td>410</td>
<td>30</td>
<td>13</td>
</tr>
<tr>
<td><a href="/recipes/20568">Fried Egg Sandwich With Mornay Sauce</a></td>
<td>6</td>
<td>35</td>
<td>700</td>
<td>39</td>
<td>51</td>
</tr>
<tr>
<td><a href="/recipes/10887">Green Tomato and Egg Bake</a></td>
<td>4</td>
<td>25</td>
<td>300</td>
<td>23</td>
<td>7.6</td>
</tr>
<tr>
<td><a href="/recipes/20920">Jack, Chorizo and Egg Breakfast Pizza</a></td>
<td>3</td>
<td>30</td>
<td>1500</td>
<td>100</td>
<td>67</td>
</tr>
<tr>
<td><a href="/recipes/20937">Lemon-Dill Chicken Salad-Stuffed Eggs</a></td>
<td>12</td>
<td>48</td>
<td>370</td>
<td>20</td>
<td>6.2</td>
</tr>
<tr>
<td><a href="/recipes/336">Lighter Baked Eggs Florentine</a></td>
<td>4</td>
<td>25</td>
<td>420</td>
<td>24</td>
<td>23</td>
</tr>
<tr>
<td><a href="/recipes/6183">Lox and Onions and Eggs</a></td>
<td>1</td>
<td>10</td>
<td>390</td>
<td>29</td>
<td>7.7</td>
</tr>
<tr>
<td><a href="/recipes/4337">Mexican Cancun Egg Bake</a></td>
<td>8</td>
<td>40</td>
<td>250</td>
<td>16</td>
<td>7.6</td>
</tr>
<tr>
<td><a href="/recipes/5701">Mexican Ham and Egg Bake</a></td>
<td>8</td>
<td>40</td>
<td>440</td>
<td>30</td>
<td>8.3</td>
</tr>
<tr>
<td><a href="/recipes/6420">Mushroom Baked Eggs</a></td>
<td>4</td>
<td>45</td>
<td>370</td>
<td>28</td>
<td>16</td>
</tr>
<tr>
<td><a href="/recipes/10248">Pasta Egg Soup</a></td>
<td>4</td>
<td>25</td>
<td>340</td>
<td>10</td>
<td>44</td>
</tr>
<tr>
<td><a href="/recipes/6202">Salami Scrambled Eggs</a></td>
<td>1</td>
<td>10</td>
<td>390</td>
<td>32</td>
<td>3.8</td>
</tr>
<tr>
<td><a href="/recipes/6372">Scrambled Eggs with Cream Cheese</a></td>
<td>4</td>
<td>10</td>
<td>390</td>
<td>34</td>
<td>4.1</td>
</tr>
<tr>
<td><a href="/recipes/6397">Scrambled Eggs with Peppers and Chorizo</a></td>
<td>4</td>
<td>40</td>
<td>1300</td>
<td>95</td>
<td>54</td>
</tr>
<tr>
<td><a href="/recipes/5849">Scrambled Eggs with Smoked Salmon</a></td>
<td>4</td>
<td>10</td>
<td>320</td>
<td>23</td>
<td>2.7</td>
</tr>
<tr>
<td><a href="/recipes/6348">Tomato Poached Eggs</a></td>
<td>4</td>
<td>30</td>
<td>280</td>
<td>22</td>
<td>7.3</td>
</tr>
<tr>
<td><a href="/recipes/5451">Turkey Egg Bake</a></td>
<td>8</td>
<td>25</td>
<td>270</td>
<td>11</td>
<td>23</td>
</tr>
</tbody>
</table>
<p>&nbsp;</p>
<p>Enjoy</p>
<p>&nbsp;</p>
<p>Andy Guzauskas &ndash; General Manager</p>2016-07-26T21:11:43-05:00Blog:332http://priscosfamilymarket.com/how-to-roast-your-own-red-bell-peppersHow to roast your own red bell peppers.<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2016/july/redpepp.jpg" alt="" width="240" height="227" />It's a good time to discuss one of the more popular summertime vegetables, the red bell pepper. Eaten raw, bell peppers are crunchy and refreshing and go great with salads, but sometimes you need to make a bolder statement with your food...</p>
<p>When cooked, red bell peppers grow soft and their flavor sweetens and mellows, complementing other flavorful ingredients such as garlic, robust herbs, tangy cheeses, and onions. Combinations of these flavors likewise lend themselves extremely well to grilled foods such as steaks and burgers, which is why they are so ideal for summer cooking. If you want to give your food a kick, a feta cheese/roasted red pepper spread with garlic oil is absolutely delicious and won't disappoint!</p>
<p>Of all preparation options available, roasting your own red peppers is the best way to get the freshest smoky-sweet pepper flavor possible. You can use your grill, your oven, or &ndash; in the event you only have a single pepper to roast -- even a gas burner and a pair of tongs for this process. However, if what you want is a large number of roasted peppers without having to take over the grill, oven roasting is the way to go.</p>
<p><strong>How to Roast Red Peppers</strong></p>
<p>[Instructions courtesy of aspicyperspective.com]</p>
<p>The great thing about the oven roasting method is the fact that you don&rsquo;t have to turn the peppers in order to get their surfaces to cook evenly, you simply lay them out flat and leave them in the oven until the skins are dark and blistered. It's a very hands-off approach:</p>
<ul>
<li>
<p>Move the oven rack to the top position and preheat the oven to broil.</p>
</li>
<li>
<p>Cut all the peppers into quarters, then remove the stems, seeds and membranes.</p>
</li>
<li>
<p>Lay the peppers flat on a foil-lined rimmed baking sheet, skin side up. Press them flat with your hand. You want as much skin as possible to be directly under the heat source, for even charring. This makes the peels easier to remove later.</p>
</li>
<li>
<p>Broil the red peppers 10-15 minutes, or until the skins are extremely black, but the flesh underneath is still soft and moist.</p>
</li>
<li>
<p>Once the skins have blackened, remove the peppers from the oven and place in a large paper bag, or zip bag. Close the bag and allow the peppers to steam for at least 10 minutes. This loosens the skin from the flesh.</p>
</li>
<li>
<p>After the peppers have had time to steam, dump them out on the baking sheet and gently pull the skins off. If your peppers were evenly charred, the once rubbery skins should slip right off!</p>
</li>
<li>
<p>You can now can, freeze, or refrigerate your oven roasted peppers.</p>
</li>
</ul>
<p>Note: The peppers can be stored with or without being submerged in oil, but if you want to keep them around for more than a week, try bottling them with garlic olive oil, which can be purchased pre-made at the store. You can also create an infusion at home using the following recipe:</p>
<p>[recipe courtesy of Ina Garten &amp; foodnetwork.com]</p>
<p><strong>Garlic Olive Oil</strong></p>
<p><em>Produces about a cup of oil</em></p>
<p><span style="text-decoration: underline;">Ingredients</span></p>
<p>6 garlic cloves, peeled</p>
<p>1 cup extra-virgin olive oil</p>
<p>In a small saucepan, bring the garlic and oil to a boil, then turn the heat to low, and cook for 5 minutes, until the garlic is lightly browned. Turn off the heat and set aside. The garlic will continue to cook. <br /><br />Remove the garlic cloves from the oil and slice them. Place them in a jar or bowl and pour the oil over them.</p>
<p>* Use oil as needed, but keep in mind that homemade infused oils may not last as long as store-bought.</p>
<p>&nbsp;</p>2016-07-26T21:02:32-05:00Blog:331http://priscosfamilymarket.com/we-are-ready-to-make-this-a-great-summer-food-wiseWe are ready to make this a great summer, food-wise.<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2016/july/andy.jpg" alt="" width="240" height="238" />Over the past two weeks I&rsquo;ve taken the opportunity to visit both of our local farm partners, and I have gotten a chance to see firsthand the love and work that goes into running these family-owned businesses. I must say that when you actually visit these farms your perspective changes.</p>
<p>In the grocery business we are accustomed to ordering goods on the computer from a warehouse where the products are picked from slotting racks and delivered to the store the following day on a huge semi-trailer. A farm visit, however, puts a completely different spin on things. For example, as Dona Hess (our Produce Department Lead) and I arrived at Bountiful Blessings farm in Hinckley, we headed out into the fields to meet up with our hosts, farmers Jeff &amp; Kim Wielert, only to find them and other farm workers picking the fresh snap peas that would be delivered to our store later that afternoon. From the field to our produce rack after only an eleven-mile trip in Jeff&rsquo;s pick-up truck...WOW. It just doesn&rsquo;t get any fresher than that.&nbsp;</p>
<p>Farm visits also go a long way toward helping us appreciate all that goes into growing the fresh vegetables that we so often take for granted. Being from the Midwest, it seems like there are only a handful of crops that can be grown in our fields: corn, soy beans, wheat, alfalfa or hay. That's all most of us ever see. At Heritage Prairie Farm in Elburn or Bountiful Blessings Farm in Hinckley, however, you won&rsquo;t see acre upon acre of the same crop but a patchwork of rows of dozens of different plants, all in varying stages of height, color, and presence of vegetables. I&rsquo;m the first to admit that looking at the crops growing in the fields and knowing that within days some of that produce will be sitting on the racks in our store and going home with our customers gives me a sense of pride and satisfaction. Knowing that all of us as a community are working together to enjoy the bounty of the land and support each other as neighbors is wonderful.</p>
<p>Starting this week, we are all excited to be bring you a summer treat that everyone loves: local sweet corn, fresh from the fields. Jeff and Kim told us that their corn is so tender and delicious that you need not even boil it, just pull back the husks and enjoy. That may well be true, but I&rsquo;m not giving up my melted butter and salt on an ear of delicious corn pulled from the pot. I usually have no trouble polishing off three or four ears at a meal...how about you?</p>
<p>There are two other food related topics I want to remind you of, as they mean a lot for some folks in our community. You may have noticed that we have invited <strong>Jerry Davis of Jerry&rsquo;s Hot Dog Cart</strong> to park his wagon out in front of our store on weekends to sell his lunch offerings. Not only is the food yummy and inexpensive, but every penny of profit and tips that you spend on a hot dog or brat lunch goes to support the Fabela Family Foundation, a children&rsquo;s ministry for local children in need. Jerry and his family are members of the Family Bible Church on Commonwealth Avenue and it is their church that supports the ministry. The funds raised go towards supporting the children&rsquo;s summer ministry, which operates Monday through Friday in the summer. The ministry provides low income families with a safe place to take their children for fun, supervised activities and field trips.</p>
<p>Another wonderful cause I want to remind everyone about is our <strong>Christmas in July campaign</strong>, sponsored by the Marie Wilkinson Food Pantry. As you do your grocery shopping over the next two weeks, please consider leaving a donation of cash or food. It would be greatly appreciated as this time of year the Pantry's stock has run down and shelves are close to bare.</p>
<p>&nbsp;</p>
<p>Enjoy your week, and be certain to stop in often for fresh, local sweet corn while it&rsquo;s available.</p>
<p>Andy Guzauskas &ndash; General manager.</p>2016-07-19T17:54:02-05:00Blog:330http://priscosfamilymarket.com/easy-ways-to-lighten-summer-bbq-mealsEasy ways to lighten summer BBQ meals<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2016/july/cookout.jpg" alt="" width="250" height="228" />Like most things in life, whenever we are having a good time with friends or family you can bet that food is at the center of the event. We all love to savor summertime foods &ndash; grilled burgers and hot dogs, cold salads, and delicious desserts. Great tasting? You bet. Always healthy? That depends. The fact is that with very little effort you can accomplish both: Delicious summer barbeque and picnic food that&rsquo;s healthy as well.</p>
<p><strong>Step 1 - Look for lower calorie alternatives</strong></p>
<p>When shopping for groceries, there are plenty of choices available that offer healthy alternatives. For example: reduced fat and lower calorie potato chips, tortilla chips and crackers. Choose fresh salsa instead of mayonnaise or sour cream-based dips, or substitute fat-free sour cream and light mayonnaise in creamy dip recipes. These alternatives can also be used in cold side dishes like potato salad and cole slaw.</p>
<p><strong>Step 2 &ndash; load up on abundantly available fresh fruits and vegetables</strong></p>
<p>Your choices are beyond plentiful in the summer as we hit the peak season for fresh soft fruits like peaches, plums, nectarines, and apricots. Every berry imaginable is in good supply, and a natural summer refresher is good old watermelon. Not only that, but delicious berries and melons are an excellent source of vitamins and antioxidants. Don&rsquo;t forget your vegetables, either; and no, they need not be boring.&nbsp; Try any of these grilled vegetable recipes and you will find a taste sensation that complements any meat or seafood entr&eacute;e cooked on the grill.&nbsp;</p>
<ul>
<li><a href="http://www.priscosfamilymarket.com/recipes/10660">Basic Grilled Asparagus</a></li>
<li><a href="http://www.priscosfamilymarket.com/recipes/2329">Easy Grilled Portobello Salad</a></li>
<li><a href="http://www.priscosfamilymarket.com/recipes/9924">Grilled Beany Zucchini</a></li>
<li><a href="http://www.priscosfamilymarket.com/recipes/10188">Grilled Corn on the Cob</a></li>
<li><a href="http://www.priscosfamilymarket.com/recipes/5353">Grilled Eggplant Salad</a></li>
<li><a href="http://www.priscosfamilymarket.com/recipes/960">Grilled Orange Sweet Potatoes</a></li>
<li><a href="http://www.priscosfamilymarket.com/recipes/5342">Grilled Pepper Salad</a></li>
<li><a href="http://www.priscosfamilymarket.com/recipes/10671">Grilled Potato Spears</a></li>
<li><a href="http://www.priscosfamilymarket.com/recipes/18048">Grilled Summer Vegetables</a></li>
<li><a href="http://www.priscosfamilymarket.com/recipes/5994">Grilled Sweet Onions</a></li>
<li><a href="http://www.priscosfamilymarket.com/recipes/8410">Grilled Vegetable Basket</a></li>
<li><a href="http://www.priscosfamilymarket.com/recipes/20878">Grilled Veggie Pizza</a></li>
<li><a href="http://www.priscosfamilymarket.com/recipes/795">Grilled Zucchini</a></li>
<li><a href="http://www.priscosfamilymarket.com/recipes/10670">Italian Grilled Tomato Slices</a></li>
<li><a href="http://www.priscosfamilymarket.com/recipes/18050">Italian Grilled Vegetables</a></li>
</ul>
<p><strong>Step 3 - Pick healthier meat cuts&nbsp;</strong></p>
<p>As a rule, choose leaner cuts of meat when preparing your outdoor cookout. For beef burgers, opt for ground sirloin or extra-lean ground beef with six to nine percent fat. If you&rsquo;re grilling steak, buy cuts such as top sirloin, top round or filet mignon &ndash; all of which have less fat. For pork, tenderloin is the leanest, and if you&rsquo;re grilling pork chops, use center cut and trim any fat. Light beef or turkey franks will satisfy hot dog lovers, and for those who like chicken, choose skinless chicken breasts or thighs.</p>
<p><strong>Step 4 &ndash; Your side dishes can be tasty and healthy with planning</strong></p>
<p>Baked beans, three-bean salads, and green salads made with dark greens are great cookout side dishes. Green salads can be spiced up with crunchy vegetables and topped with reduced-fat dressings.</p>
<p><strong>Step 5 - Dessert doesn&rsquo;t need to be full of sugar and fat</strong></p>
<p>Try making homemade Italian Ice. Here are two simple and delicious recipes:&nbsp;<a href="http://www.priscosfamilymarket.com/recipes/1212">Raspberry Italian Ice</a>&nbsp;and&nbsp;<a href="http://www.priscosfamilymarket.com/recipes/1207">Raspberry Italian Ice with Mango</a>. Another low cost, low calorie crowd pleaser are slices of ice cold watermelon. Angel food cake or light shortcake topped with fresh berries of any kind is another good choice.</p>
<p>Enjoy your summer, and stock up on all your healthy fresh food options at Prisco's Family Market.</p>
<p>&nbsp;</p>2016-07-19T17:38:57-05:00Blog:329http://priscosfamilymarket.com/the-convenient-and-tasty-kabobThe convenient and tasty kabob<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2016/july/kabob.jpg" alt="" width="230" height="229" />Kabobs are one of those popular grilling items almost everyone will indulge in during the summer months. They are easy to prepare and extraordinarily versatile &ndash; far more so than most other meal options. Kabobs allow for a wide range of flavor compositions without the tremendous increase in preparation time you often see with more conventionally prepared meals, so as a cook you are capable of providing a lot of variation without a lot of overhead...</p>
<p>This is fantastic from a hosting perspective, because it means you can cater to wider range of tastes when you have friends and family over for dinner. It&rsquo;s not necessary to limit yourself to one or two sources of protein (such as burgers and hot dogs) and a couple side dishes; if you want to serve four or more distinct combinations of foods, you have that option.</p>
<p>In addition to their versatility, kabobs are a great choice from a nutritional perspective. Each skewer has the potential to hold an entire balanced, yet compact, meal: You literally have your meat (protein) and your vegetables (fiber, vitamins and minerals) at your fingertips when eating kabobs, whereas if you are grilling steaks, burgers or frankfurters, the odds are pretty good the veggies being served on the side are not going to get the attention they deserve.</p>
<p><strong>A little about (shish) kabobs</strong></p>
<p>Kabob (or kebabs), in their simplest form, have been around for as long as humans themselves, but when people think of kabobs they have a very particular image in mind: that is, bite-sized pieces of seasoned or marinated meat skewered along with chunks of vegetables or fruit, which are then slowly roasted over a fire.</p>
<p>It&rsquo;s difficult to say where kabobs as such originated. Some historians claim they are entirely Turkish in origin, with others insisting that they are a product of 13th century India. However, the truth is far more complicated. To quote waaahkebabs.com:</p>
<p style="padding-left: 30px;"><em>&ldquo;The origin of kebab may lie in the short supply of cooking fuel in the Near East, which made the cooking of large foods difficult while urban economies made it easy to obtain small cuts of meat at a butcher's shop. According to Ibn Battuta, a Moroccan traveler, in India, kebab was served in the royal houses during the Delhi Sultanate period(1206-1526 AD), and even commoners would enjoy it for breakfast with naan. (However) the dish has been native to the Near East and ancient Greece since antiquity.&rdquo;</em></p>
<p>&nbsp;</p>
<p><strong>Some delicious kabob recipes</strong></p>
<p><a href="http://www.priscosfamilymarket.com/recipes/11332"><em>Jerked Chicken and Plantain Kabobs with Salsa</em></a></p>
<p><span style="text-decoration: underline;">Ingredients</span></p>
<p>8 chicken thighs, cut into 2 in.chunks</p>
<p>2 plantains, sliced into 1 in.pieces</p>
<p>1 red onion, cut into 2 in.chunks with 1 chunk minced</p>
<p>2 Tbsp jerk spice blend</p>
<p>1 tsp cumin seed</p>
<p>2 ripe avocados, diced</p>
<p>1 cup papaya, diced</p>
<p>2 Tbsp lime juice</p>
<p>1 tsp orange zest</p>
<p>2 Tbsp orange juice</p>
<p>1/4 tsp salt</p>
<p><span style="text-decoration: underline;">Instructions</span></p>
<p>Prepare charcoal or gas grill, or preheat broiler.</p>
<p>On 8 long skewers, thread chicken, plantains and chunks of red onion. Rub with jerk seasoning and cumin. Place on grill or under broiler and cook, turning once, about 6 minutes per side or until chicken is firm and cooked throughout and plantains and onions are tender.</p>
<p>To make salsa, stir together all salsa ingredients, plus minced red onion. Set aside.</p>
<p>Serve skewers with salsa and rice.</p>
<p>&nbsp;</p>
<p><em><a href="http://www.priscosfamilymarket.com/recipes/2538">Pork-Apple Kabobs</a> </em></p>
<p><span style="text-decoration: underline;">Ingredients</span></p>
<p>1 cup unsweetened pineapple juice</p>
<p>1/4 cup vegetable oil</p>
<p>3/4 tsp ground cinnamon</p>
<p>3/4 tsp salt</p>
<p>1/4 tsp ground nutmeg</p>
<p>1/8 tsp ground allspice</p>
<p>1-1/2 lbs boneless lean pork loin, cut into 1 in. cubes</p>
<p>4 celery stalks, cut into 1 in. pieces</p>
<p>6 skewers, 12 in.</p>
<p>3 cooking apples, cored, quartered and cut in half crosswise</p>
<p><span style="text-decoration: underline;">Instructions</span></p>
<p>Combine first 6 ingredients in a saucepan over medium heat. Cook 10 minutes, stirring occasionally. Cool. Place pork in a shallow dish and pour marinade over. Cover and marinate in refrigerator several hours or overnight, stirring occasionally.</p>
<p>Place celery in a steamer basket over boiling water. Cover pan and steam 5-10 minutes or until just tender. Refrigerate.</p>
<p>Drain pork, reserving marinade. Thread pork cubes and celery on skewers, allowing space between cubes. Grill about 10 minutes over medium coals turning frequently. Push cubes together and thread apple on skewers. Grill another 5 minutes, brushing with marinade.</p>
<p>&nbsp;</p>
<p><em><a href="http://www.priscosfamilymarket.com/recipes/2906">Tangy Grilled Beef Kabobs</a></em></p>
<p><span style="text-decoration: underline;">Ingredients</span></p>
<p>1 cup mayonnaise type salad dressing</p>
<p>1 packet Italian dressing mix</p>
<p>2 Tbsp vinegar</p>
<p>2 Tbsp water</p>
<p>1-1/2 lbs boneless sirloin steaks, cut into 1.5 in. pieces</p>
<p>2/3 cup cherry tomatoes</p>
<p>2/3 cup zucchini, cut into 1.5 in. pieces</p>
<p>2/3 cup green bell pepper, seeded and cut into 1.5 in. pieces</p>
<p>skewers</p>
<p><span style="text-decoration: underline;">Instructions</span></p>
<p>Combine first 4 ingredients in a bowl. Mix thoroughly. Transfer 1/2 cup mixture to a separate bowl, cover and refrigerate. Thread skewers with meat and vegetables. Arrange prepared skewers in a shallow dish. Pour remaining dressing mixture over to coat. Place in refrigerator and marinate 30 minutes. Prepare grill. Arrange skewers on grill and cook 7 minutes, turning once until meat reaches desired doneness. Serve with reserved dressing for dipping.</p>
<p>&nbsp;</p>
<p><em><a href="http://www.priscosfamilymarket.com/recipes/4394">Tuna Kabobs</a> </em></p>
<p><span style="text-decoration: underline;">Ingredients</span></p>
<p>1 cup plain lowfat yogurt</p>
<p>1 tsp paprika, sweet</p>
<p>1/8 tsp salt (optional)</p>
<p>1/8 tsp cayenne</p>
<p>1-1/2 lbs tuna steak, cut into 1 in. pieces</p>
<p>1-1/3 Tbsp olive oil</p>
<p>1 red bell pepper, seeded and cut into .75 in. pieces</p>
<p>1/2 lb eggplant, cut into .75 in. pieces</p>
<p>8 skewers, 8 in. each</p>
<p>aluminum foil</p>
<p>2 Tbsp cilantro, or parsley, chopped</p>
<p><span style="text-decoration: underline;">Instructions</span></p>
<p>Preheat oven to 425&deg;F. Combine first 4 ingredients in a non-reactive baking dish. Stir in tuna and marinate 15 minutes. Heat oil in a heavy nonstick skillet over medium-high heat. Saut&eacute; bell pepper 3 minutes. Add eggplant and saut&eacute; another 5-7 minutes, stirring occasionally, or until vegetables are tender. Transfer vegetables to tuna mixture. Thread skewers alternately with tuna, eggplant, and bell pepper. Transfer to a foil lined baking dish and bake 4 minutes. Brush with marinade and bake another 4 minutes, or until tuna is browned on the outside and slightly pink on the inside. Sprinkle with cilantro before serving.</p>2016-07-12T19:59:21-05:00Blog:328http://priscosfamilymarket.com/christmas-in-julyChristmas in July<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2016/july/andy.jpg" alt="" width="230" height="228" />One of the biggest differences between a large chain supermarket and a smaller, family-owned local market is that all of the customers and most of the owners and staff members are neighbors. In some cases, we are even across the street or down the block neighbors. We know each other from school, the playground, church, the Girl Scouts or the swim team. We know a great deal about each other and each other's families.</p>
<p>Being a neighborhood grocer for the past ninety years, Prisco&rsquo;s Family Market has always had very close ties to our West Aurora neighborhood and it works both ways. You have come to rely upon us to be a convenient source for wholesome, fresh, affordable food and we have relied upon you to help us and our employees (also our family) pay the bills and raise our families through four generations.</p>
<p>Because of our close ties to each member of our neighborhood and the surrounding subdivisions and towns, we have and will always foster an extremely strong sense of community. As many of you know, Prisco&rsquo;s strives to serve the community through many different initiatives. On a number of occasions throughout the year we do our best to offer our store as a center for major community projects, which we also help support financially and with manpower and other services.</p>
<p>Two of the better known projects are the fall food drives we hold each November and December. In November, we partner with the Interfaith Food Pantry and in December with Jerry Pigatti and Friends. Combined and with your generous support, these two food drives collect tens of thousands of dollars in food donations each season. Our community has been very supportive of these efforts mainly because folks know that every penny collected goes to support local Aurora families in need.</p>
<p>For a number of years now, my aunt, Margaret Prisco, has made it her personal mission to help support another Aurora area food pantry, the <strong>Marie Wilkinson Food Pantry</strong> at 834 North Highland Ave on Aurora&rsquo;s west side and at 901 E. Galena Blvd on the east side of town. Recently, Aunt Margaret came to us with a need and request for help. You see, around the holidays, people are generally in a very generous mood and it&rsquo;s easy to get strong support for a food drive. However, by the time mid-summer comes around people are busy, often out of town on vacation, and the food pantries tend to be forgotten. Of course, people need food 365 days a year; the needs doesn&rsquo;t subside in the summer months, but the shelves at the food pantries are dwindling to near empty.</p>
<p>In a study by performed by Northern Illinois University students, it was learned that</p>
<ul>
<li>1 out of 7 Aurora residents are food insecure</li>
<li>1 of 5 of those residents are children</li>
<li>38% of Marie Wilkinson Food Pantry members are under the age of 18</li>
<li>36% of member households report at least one family member with diabetes</li>
<li>64% report a member with high blood pressure.</li>
</ul>
<p>The Pantry provides nurses from Presence Mercy Medical Center who help monitor Pantry members and provide healthy living options.</p>
<p>As a family business, through Aunt Margaret&rsquo;s leadership we support The Marie Wilkinson Food Pantry on a regular basis, but we believe that you, our customers and our neighbors, would be interested in helping these local families as well, so we have decided to use our store as a center of support for the Marie Wilkinson <strong><em>&ldquo;Christmas in July&rdquo;</em></strong> program.</p>
<p>We are asking members of the community to help us put food on the tables of unfortunate families; there are many parents out there who are working but still can&rsquo;t afford to feed their children or themselves. Donating is easy: <strong>Stop by our registers from July 16<sup>th</sup> to July 30<sup>th</sup></strong> and donate what you can. Whether it&rsquo;s your change, $1, $5, $10, or more, any amount is welcome and very much appreciated. Fill out a grocery bag donation slip with your name and donation amount and a cashier will hang it on our wall. Your donations will buy the quantity of items the pantry needs for its members. Those items will be on display by the register and include: spaghetti sauce, rice, peanut butter, jelly, ketchup, mustard, canned beans, pasta, and tortillas.</p>
<p>As always, the Prisco&rsquo;s family thanks you for support. We know we&rsquo;ve got the best customers in town!</p>
<p>&nbsp;</p>
<p>Andy</p>2016-07-12T19:51:17-05:00Blog:327http://priscosfamilymarket.com/guilt-free-homemade-popsicle-recipesGuilt-free, homemade popsicle recipes<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2016/July/pops.jpg" alt="" width="250" height="233" />When the temperatures are soaring, the preference for cooling foods skyrockets right along with them. If you think about it, that is quite possibly the greatest luxury of summer: Being able to have fun in the sun while simultaneously enjoying something flavorful, cold and satisfying to keep the heat at bay.</p>
<p>Now, most peoples' thoughts immediately jump to ice cream, frozen yogurt or custard when they think about summertime desserts or treats, but sometimes you just want to keep it simple and inexpensive...and there is something to be said for keeping things a bit healthier, too! Whether you have children or are simply looking to increase your own snacking options this summer without heaping on the fat, here are a few easy-to-make, low cost, and health-conscious popsicle recipes for you, and everyone else, to enjoy...</p>
<p>[Recipes courtesy of todaysparent.com]</p>
<p><em>Required tools: Store-bought Popsicle Mold(s). For pint-sized/bite-sized versions of these pops, you can also use a standard ice tray.</em></p>
<p><span style="text-decoration: underline;">Strawberry Basil Blast Pops</span></p>
<p><strong>The benefits:</strong><br />Just one pop provides half your daily dose of vitamin C.<br /><br />Recipe:<br />Simmer 1/3 cup sugar + &frac34; cup water in a small saucepan until sugar is dissolved. Add 4-6 thinly sliced basil leaves, simmer 1 minute and set aside. Blend 4 &frac12; cups hulled strawberries until smooth. Add the sugar mixture and blend until just combined. Pour mixture into popsicle molds, insert stick and freeze until solid.</p>
<p><span style="text-decoration: underline;">Pina Colada Pops</span></p>
<p><strong>The benefits:</strong><br />Pineapple delivers bone-building manganese and wrinkle-fighting vitamin C.<br /><br />Recipe:<br />Blend together 4 cups pineapple chunks (about 1 pineapple) + 1 cup canned coconut milk + &frac12; cup sweetened coconut flakes. Pour mixture into popsicle molds, insert stick and freeze until solid.</p>
<p><span style="text-decoration: underline;">Raspberry Lemonade Pops</span></p>
<p><strong>The benefits:</strong><br />Raspberries are chock full of fiber to keep you from overeating later.<br /><br />Recipe:<br />Blend together 1 pint raspberries (about 3 cups) + &frac12; cup freshly squeezed lemon juice + &frac12; cup sugar dissolved in 1 cup water. Pour mixture into popsicle molds, insert stick and freeze until solid.</p>
<p><span style="text-decoration: underline;">Orange Creamsicle Pops</span></p>
<p><strong>The benefits:</strong><br />Non-fat Greek yogurt gives you 2 grams of protein per pop. (Substitute regular Greek yogurt for a richer flavor).<br /><br />Recipe:<br />Blend together 1 cup frozen orange juice concentrate + 2 cups water + 1 cup 0% Greek yogurt + 3 tablespoons honey + 1 teaspoon vanilla extract. Pour mixture into popsicle molds, insert stick and freeze until solid.</p>
<p><span style="text-decoration: underline;">Banana Fudgesicles</span></p>
<p><strong>The benefits:</strong><br />Delivers potassium and calcium for lower blood pressure and stronger bones.<br /><br />Recipe:<br />Blend together 2 bananas + 2 cups skim milk + 1 packet chocolate pudding mix + &frac14; cup cocoa powder. Pour mixture into popsicle molds, insert stick and freeze until solid.</p>
<p>&nbsp;</p>2016-07-05T23:45:51-05:00Blog:326http://priscosfamilymarket.com/a-few-basic-grilling-tips-to-help-make-you-the-king-of-the-block-when-it-comes-to-outdoor-grillingA few basic grilling tips to help make you the King of the Block when it comes to Outdoor Grilling!<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2016/july/chris-tope.jpg" alt="" width="250" height="255" />This time of year it&rsquo;s no secret that the outdoor grill gets lots of use as we enjoy nature and try to avoid heating up the house with stove and oven heat. As it often turns out, that means that while mom may be head of our kitchen, dad is looked upon to manage the outdoor cooking. <br /> <br /> I&rsquo;m the first to admit that this can be a bit intimidating; no one wants to burn the burgers or scorch the chicken breasts. People often ask me about the best ways to prepare and cook different meats, but I also know that it&rsquo;s not part of the male genetic code to seek (grilling) help. That&rsquo;s OK, I get it. I thought that I&rsquo;d throw out a few hints and tips and you grill guys and gals can use them or ignore them, however you see fit.</p>
<p><span style="text-decoration: underline;">Grilling our Prisco&rsquo;s Homemade Sausage</span></p>
<ul>
<li>Bring your sausage to room temperature before cooking. This goes for all meats, but it's even easier for sausage because you only need to let it sit out for thirty minutes or so before you toss it on the grill. Allowing it to come to room temperature means cooking time will be shorter and the results will be more uniform.</li>
<li>Don't break or score the casing. The casing serves the very specific purpose of holding all of the good stuff in its place. Scoring the sausage not only allows the fat to escape, but that lost fat can cause flare-ups which will char your sausage on the outside before the inside is completely cooked.</li>
<li>Low to medium heat is best. The key to fully cooked sausage is to slowly bring it up to temperature. Unlike grilling a burger or a steak where you want to sear the meat with high heat, for sausage you're not trying to sear the outside.</li>
<li>You want to caramelize the sausages. You want the outside of your sausages to turn a beautiful hue of deep brown &mdash; not black. Control your fat loss and don't let the flames jump up and turn your brat into meat-coal.</li>
<li>All the cooking doesn't have to be on the grill. Perhaps the best tip I can give any griller when it comes to cooking fresh sausage is that it&rsquo;s quicker and easier to start the process on the kitchen stove or on the side burner on your gas grill by first simmering your sausage in boiling water for about six minutes before putting them directly on the grill. They should be pretty much cooked all the way through. Then just giving them some color on the grill will make them perfect. For bratwurst, I like to add a can or bottle of beer to the water for some authentic Wisconsin bratwurst taste.</li>
</ul>
<p><span style="text-decoration: underline;">Grilling a skinless boneless chicken breast and keeping it moist</span></p>
<p>I think we can all agree that a dried up chicken breast is a meal we would rather forget. Unfortunately, it&rsquo;s all too easy to find yourself on the wrong end of a dried out chicken breast, but these tips should help eliminate the problem.</p>
<p>The primary problem lies in the natural shape of a chicken breast. Unlike a steak, chop or burger, the breast of a chicken is not in any way uniform in thickness. Its uneven height means the bulky center cannot be cooked through without overcooking the thinner portions of the meat. The solution is actually quite simple, even out the height. You do this by taking out all of your pent up frustrations on the chicken breast by pounding it flat with a food mallet. The pounding can be a bit therapeutic to the cook and it helps tenderize the chicken at the same time. Trust me, the chicken doesn&rsquo;t feel a thing.</p>
<p>Place the chicken breasts into a thick, resealable plastic bag for the pounding. This ensures that chicken juice doesn't splatter all over the kitchen. Once sealed in the bag, have at it with a wooden rolling pin or meat pounder, bashing the thicker parts of the breast until they match the height of the thinnest part. You don't go too thin. About 3/4-inch thick is ideal.</p>
<p>Next you will want to brine the chicken by soaking it in salty water. This reshapes the proteins in the meat in such a way that they retain moisture better when cooking.&nbsp; In a baking pan, add 1/4 cup of kosher salt dissolved in 1 quart (4 cups) of warm water. Combine the salt and water and stir it gently until the salt is dissolved before adding the meat. This is enough to brine 4 chicken breasts or pork chops, about 1 1/2 pounds of meat. Allow your chicken breasts to soak in the brine for about 30 minutes.</p>
<p>As the chicken is brining it&rsquo;s time to prep your grill. You will want to start with a clean and oiled grate. The skinless breasts have no fat to protect them from the heat, which equates to them easily sticking to a grate -- a problem a clean and oiled grill grate alleviates.</p>
<p>With an even thickness, a juicy brine and clean grill, the chicken is just ready to face the hot fire. Not TOO hot, however. A medium-high fire, 375-450&deg;F, is just about perfect, creating a golden crust without overdoing the meat. It only takes chicken breasts a few minutes per side over direct medium-high heat to both brown and be cooked through at the same time.</p>
<p>There you go. I hope you find these simple steps helpful and if you follow them I know you will be the envy of the neighborhood. By all means take all the credit for the great grill work, but when your neighbors ask where you got the delicious brats and chicken breast please be sure to tell them that they came from your favorite local butcher shop, Prisco&rsquo;s Family Market.</p>
<p>Happy Grilling &ndash; Chris Tope, Meat Manager</p>2016-07-05T23:28:14-05:00Blog:325http://priscosfamilymarket.com/priscos-continues-the-tradition-of-training-future-meat-experts-using-its-apprenticeship-programPrisco’s continues the tradition of training future meat experts using its Apprenticeship Program.<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2016/june/chris-tope.jpg" alt="" width="240" height="287" />Many of our customers can still relate to the &ldquo;good old days&rdquo; in the meat business when the local butcher stood behind the meat counter and recognized every customer as they approached. Each shopper was greeted with a warm &ldquo;hello&rdquo; followed by their first name, and then most likely the butcher would ask them how they'd enjoyed the pot roast they'd cut for them last week.</p>
<p>Behind the counter stood a huge wooden cutting block and on the wall behind that hung a large assortment of knives and hand saws used to cut and trim the meat as he or she took it off the hanging carcass. The area around the meat case had a distinct smell of freshly butchered meat and the floor was covered in a fresh layer of sawdust from the lumber mill down the street...</p>
<p>For those of you who are under the age of forty, this is only something that you may have seen in an old movie, magazine or book; the meat business has seen a great deal of change since those days when local butchers cut hanging beef, pork and lamb in their stores.</p>
<p>Some of the changes, like the removal of saw dust and wooden cutting blocks, occurred as we learned that there were much more sanitary ways to handle raw meat. Most of the changes, however, occurred as the result of a need to be more labor efficient. Today, depending on the retailer, much of the processing is no longer done in-store. Instead, the meat often arrives at the store already shrink-wrapped in Cryovac and loaded in boxes. No longer are whole carcesses kept on-site in large coolers.</p>
<p>As things changed, the need for expert meat cutters rapidly diminished and the idea of making a career of meat cutting all but became extinct. Large box stores and supermarket chains have gone from having a dozen or so apprentices and journeymen in-store to operating with as few as one or two individuals who frequently don't know anything about the physical attributes of the animals that they sell.</p>
<p>Today in most stores you need to buy what you see in the case as-is. The ground meats arrive in store all pre-ground and often pre-packaged. Things like fresh or smoked sausages are simply not available but sold as prepackaged brands that claim that they taste just like their homemade &ldquo;old fashioned&rdquo; predecessors.</p>
<p>At Prisco&rsquo;s, we are proud to say that our meat department has held true to its roots for 90 years now; we still run our meat department in very much the same way as it was run back when great grandpa Prisco first opened his shop on Bishop Avenue.</p>
<p><img style="float: left; padding-right: 10px;" src="/content/images/uploaded/shoutout/2016/june/tysen.jpg" alt="" width="200" height="239" />While the wooden chopping blocks, the saw dust on the floors, and the rails of hanging carcasses are only memories, the care and hand craftsmanship that goes into preparing each piece of meat that you purchase at our store remains intact. This, of course, can only be accomplished by maintaining a steady stream of young apprentices eager to learn the art of meat cutting.</p>
<p>I&rsquo;d like to introduce you to Tysen Sandifer, our newest meat apprentice. If he already looks quite familiar there are good reasons for that:</p>
<p>Tysen is not just an employee but a neighbor who lives with his family only two blocks from the store. He first came to us about 2 1/2 years ago when he applied for work as a member of the clean-up crew. For the most part, members of the clean-up crew work behind the scenes each day scrubbing down and sanitizing the counters, floors, walls, and ceilings, as well as all of the saws, slicers and other equipment used to grind, cut and wrap our meat.</p>
<p>Last year when I took over as manager of the meat department, I recognized a number of good qualities in Tysen and really appreciated his strong work ethic. I soon offered him a promotion to become a meat wrapper. Having mastered that job, Tysen and I began to talk about his plans for the future and what he would like to pursue as a career. In time his interest in learning more about the meat business became apparent.</p>
<p>Born in Geneva and raised in Rock Falls, Tysen attended Aurora Catholic High for three years and graduated last year from Aurora West. He is presently a freshman at Waubonsee Community College pursuing a liberal arts degree. Standing in at 6&rsquo;5&rdquo;, Tysen is a real gentle giant who enjoys a friendly pick-up game of basketball, a sport he excelled at in high school. <br /> <br /> As Tysen and I met recently to go over his performance review, he made it clear to me that he thoroughly enjoyed working at Prisco&rsquo;s and asked if he could continue to expand his knowledge of the meat business. We agreed to have him embark on a training program as a journeyman apprentice, and we couldn&rsquo;t be more pleased to have Tysen on board as it helps to assure that the skills of meat cutting will be passed along to another generation.&nbsp; Next time you visit the store, please join me in congratulating Tysen on becoming or newest meat apprentice.</p>
<p>&nbsp;</p>
<p>See you in the meat department!</p>
<p>Chris Tope &ndash; Prisco&rsquo;s Meat Department Manager</p>
<p>&nbsp;</p>2016-06-28T19:56:12-05:00Blog:324http://priscosfamilymarket.com/how-to-take-advantage-of-abundant-summer-fruitsHow to take advantage of abundant summer fruits<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2016/june/fruit2.jpg" alt="" width="240" height="240" />Summer is a great time of year to experiment with a variety of fruits. Because fruits like strawberries, blueberries, raspberries, pineapples and mangos are so abundant and comparatively cheap, it would be a veritable crime to not take advantage and explore preparation or presentation options that you may not have considered before.</p>
<p>For example, most cookouts and barbeque spreads feature a fruit salad of some sort as one of the sides, but have you ever tried serving fruit as part of the main dish? How about serving fruit-based soups or stews as the primary entree? There are so many possibilities, if you are willing to experiment. Don't relegate your fruits to the usual side dishes or desserts!</p>
<p>So, what are your options? Well, you can try adding fruit to...</p>
<p><strong>Sandwiches</strong></p>
<p>Replace tomato slices on your sandwich with thin slices of fruit. You can also try mashing fruit such as strawberries and mangos, and using them as a condiment in hot sandwiches. What you can try: Sliced peaches with turkey and a spicy ranch dressing is a great option, or try mixing chopped grapes or pineapple with tuna, sliced green onions and light mayonnaise.</p>
<p><strong>Salads</strong></p>
<p>Fruit can add depth and flavor to salads and main dishes. Sweet fruits can balance out salty, tangy flavors, like mixing strawberries and feta cheese in a salad. What you can try: Mix spinach or romaine lettuce with sliced strawberries, watermelon or other type of melon. Add crumbled feta or blue cheese and sliced almonds. Toss with 1-2 tablespoons of vinaigrette.</p>
<p><strong>Entrees</strong></p>
<p>Fruit can add depth and flavor to main dishes: Different varieties may complement meat, chicken and fish beautifully. What you can try: Shish kabobs featuring bite-sized chicken, sliced bell peppers and pineapple chunks is a wonderful choice, and easy to make.</p>
<p><strong>Salsas</strong></p>
<p>Fruit can mellow out the heat from chiles and other fiery spices, like salsas made with mango and chile peppers. What you can try: Blend soft, sweet fruits, like mangoes, strawberries or peaches, with chopped red onions, sweet peppers, chiles and herbs for a sweet and savory condiment.</p>
<p><strong>Soups &amp; Stews</strong></p>
<p>Fruit soups are incredibly versatile; they're not excessively sweet, so you can serve them at the beginning of a meal, or in small cups as an appetizer. Stews featuring fruit are common as well, and may be served as the main course. What you can try: Slice or dice up apples or apricots and add them to your next pot of beef stew. The mild sweetness of these fruits adds a wonderful tang to the earthy flavors of the herbs and vegetables.</p>
<p>You can also serve fruit frozen. Try using frozen blueberries, strawberries, watermelon or peaches instead of ice cubes in iced tea, lemonade or other beverages for a refreshing summer drink!</p>
<p>&nbsp;</p>
<p>[Info courtesy of huffingtonpost.com &amp; beforeitsnews.com]</p>2016-06-28T19:46:57-05:00Blog:323http://priscosfamilymarket.com/summer-heat-relief-no-bake-dessertsSummer Heat Relief: No-bake desserts<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2016/june/icecream.jpg" alt="" width="240" height="239" />When it comes to desserts, you don't always need to think in terms of cakes, cookies, homemade pies, or other baked goods. When summer temperatures are soaring, there are any number of other options for satisfying your sweet tooth, and those of your family and friends, that don't require the use of a hot oven. Save your sweat for the grill!</p>
<p><strong>Ice cream Shakes or Smoothies</strong></p>
<p>This is the obvious choice for someone who wants to keep dessert tasty but simple. The great thing about shakes and smoothies, aside from being straight-forward to prepare, is their versatility.&nbsp; From strawberry-banana shakes to key lime, orange cream, almond-coconut, French vanilla or traditional chocolate, the only limit to the flavors you can bring to the table along with the blender is your imagination.</p>
<p><a href="http://www.priscosfamilymarket.com/recipes/10000">Simple Milkshake</a></p>
<p><a href="http://www.priscosfamilymarket.com/recipes/10821">Black-and-White Milkshake</a></p>
<p><strong>Parfaits</strong></p>
<p>Parfaits are another relatively simple, no-bake dessert option. As with shakes, parfaits can be made in a number of flavors and with different types of ingredients &ndash; from pudding to cottage or ricotta cheese to ice cream. But what makes parfaits a bit more interesting is their presentation. Parfaits are usually prepared in clear containers, such as short glasses or jars, with the layers of ingredients&nbsp; visible for the recipient to appreciate. You're not just throwing all your ingredients in a bowl and mixing them together &ndash; you get to be a bit more artistic.</p>
<p><a href="http://www.priscosfamilymarket.com/recipes/4551">Apricot Yogurt Parfaits</a></p>
<p><a href="http://www.priscosfamilymarket.com/recipes/1593">Blackberry Parfaits</a></p>
<p><strong>Cream, pudding or gelatin pies</strong></p>
<p>Want to go the more traditional route but still want to stear clear of the oven? Then a no-bake pie may be right up your alley. They are typically easy to prepare, so long as you have access to pre-made pie crusts. Some recipes may also require putting in a little time at the stove, but cook times tend to be minimal.&nbsp; One of the other advantageous of this dessert option is, of course, portability. Unlike ice cream, you don't generally need to worry about your pie melting once the ingredients have set, and you are not carting around a bunch of different ingredients in separate containers, either!&nbsp;</p>
<p><a href="http://www.priscosfamilymarket.com/recipes/1434">Fresh Coconut Cream Pie</a></p>
<p><a href="http://www.priscosfamilymarket.com/recipes/135">Glazed Strawberry Pie</a></p>
<p>&nbsp;</p>2016-06-21T19:33:02-05:00Blog:322http://priscosfamilymarket.com/getting-excited-about-saladsGetting Excited about Salads<p><img style="float: left; padding-right: 10px;" src="/content/images/uploaded/shoutout/2016/june/dona.jpg" alt="" width="230" height="241" />As many of you know, I&rsquo;m fairly new to the Produce Department at Prisco&rsquo;s and I&rsquo;m really having a ball learning about different fresh fruits and vegetables. It&rsquo;s been especially fun these past few weeks seeing several new and unknown (to me and many shoppers, at least) items coming in from our two local farms, Bountiful Blessings Farm in Hinckley and Heritage Prairie Farm in Elburn.</p>
<p>Okay, so be honest, how many of you know what kohlrabi is, what it tastes like, and how to best prepare it? When Jeff Wielert of Bountiful Blessings asked if I wanted to order any last week I had to admit I had no idea what a it was. Jeff explained that it&rsquo;s a relative of cabbage. The name, <em>kohlrabi,</em> is derived from the Germanic &lsquo;kohl&rsquo; for &ldquo;cabbage&rdquo; and &lsquo;rabi&rsquo; for &ldquo;turnip.&rdquo; It was named for its edible enlarged stem, which grows above ground. Kohlrabi&rsquo;s flavor is likened to broccoli stems: sweet and mild, with a hint of <img style="float: right;" src="/content/images/uploaded/shoutout/2016/june/kohlrabi.jpg" alt="" width="200" height="205" />cabbage or radish. The texture is firm and crisp and the flesh is juicy. Kohlrabi can be eaten both raw and cooked.&nbsp;</p>
<p>Popular in Hungary, Germany, northern France, Italy, Russia and Asia, immigrants from these countries brought with them their love of kohlrabi, exposing American communities to the vegetable beginning around the turn of the 19th century. Kohlrabi is also commonly used in Indian cooking; it pairs well with traditional Indian spices like turmeric, cumin, coriander, and garam masala.</p>
<p>Here are a few easy-to-make recipes using kohlrabi that I&rsquo;d invite you to try out. Each of these can be found on our website but just click here for a quick view.</p>
<ul>
<li><a href="http://www.priscosfamilymarket.com/recipes/21101">Crispy Apple and Kohlrabi Salad</a></li>
<li><a href="http://www.priscosfamilymarket.com/recipes/21102">Vegan Cream of Kohlrabi Soup</a></li>
<li><a href="http://www.priscosfamilymarket.com/recipes/21103">Spicy Kohlrabi Noodles</a></li>
</ul>
<p>For the summer, kohlrabi can be a nice change of pace addition to a homemade salad. Actually, just about everything we have been getting in these past few weeks are great salad ingredients, including:</p>
<table>
<tbody>
<tr>
<td>
<ul>
<li>Snap peas</li>
</ul>
</td>
<td>
<ul>
<li>Radishes</li>
</ul>
</td>
<td>
<ul>
<li>Table onions</li>
</ul>
</td>
<td>
<ul>
<li>Bok Choy</li>
</ul>
</td>
</tr>
<tr>
<td>
<ul>
<li>MicroGreens</li>
</ul>
</td>
<td>
<ul>
<li>Spring mixed greens</li>
</ul>
</td>
<td>
<ul>
<li>Green and red leaf lettuce</li>
</ul>
</td>
<td>
<ul>
<li>Collard greens</li>
</ul>
</td>
</tr>
<tr>
<td>
<ul>
<li>Red &amp; rainbow chard</li>
</ul>
</td>
<td>
<ul>
<li>Tuscan and curly kale</li>
</ul>
</td>
<td>
<ul>
<li>Escarole</li>
</ul>
</td>
<td>
<ul>
<li>Green and red kale</li>
</ul>
</td>
</tr>
</tbody>
</table>
<p>For those of you who have pretty much stuck to Iceberg and Romaine lettuce for salad making, here is a quick primer on some of these more unusual varieties.</p>
<p style="padding-left: 30px;"><strong>Chard</strong> - Chard is really is a relative of the beet. But unlike traditional beets &mdash; which put their<br /> energy into producing finger-staining roots &mdash; chard produces big, tender leaves and crunchy stalks. The taste depends on which part you eat. The large, firm leaves are mild, sweet, earthy and just slightly bitter; on the whole, it&rsquo;s a bit milder than spinach. The stalks &mdash; which can be white, yellow, red, purple, pink, striped, and so on&mdash; resemble flat celery with a sweet taste slightly reminiscent of beets.</p>
<p style="padding-left: 30px;"><strong>Escarole -</strong> Escarole is a leafy green vegetable and member of the chicory family, along with endive and Belgian endive. Sometimes called broad-leafed endive, escarole has broad, curly green leaves and a slightly bitter flavor. In addition to being served in green salads, escarole is often saut&eacute;ed or braised in a similar fashion to collard greens. It's also frequently included in pasta and soup recipes. Escarole and beans is a popular recipe made with white beans and sometimes featuring bacon or ham.</p>
<p style="padding-left: 30px;"><strong>Collard Greens -</strong> A large, dark colored, edible leaf, collard greens are a large leafy green that can be used in a number of dishes and is part of the cruciferous family of vegetables. Collard Greens provide an enormous amount of nutrition &ndash; and possess little to no calories! A great source of soluble fiber and Vitamin C, plus multiple nutrients with anticancer properties, one serving of Collard Greens contains more than your daily allotment of Vitamin K and A, and is a great source of folate, manganese, calcium and tryptophan. A single serving has a mere 46 calories.</p>
<p>I do hope that you will stop by our produce department and check out the wide assortment of locally grown vegetables. Stay tuned because soon we will begin getting in delicious, mouth watering local tomatoes and fresh picked, juicy sweet corn -- so yummy that you don&rsquo;t even need to cook it. You&rsquo;re going to love it!</p>
<p>See you in the produce department.</p>
<p>&nbsp;</p>
<p>Dona Hess &ndash; Produce Lead</p>2016-06-21T19:23:59-05:00Blog:321http://priscosfamilymarket.com/a-salute-to-our-dads-stepdads-and-granddads-happy-fathers-dayA salute to our dads, stepdads and granddads. Happy Father's Day!<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2016/june/andy.jpg" alt="" width="240" height="238" />As I sat to reflect on this blog entry, I didn&rsquo;t really know where to start. I started to contemplate all the great things I&rsquo;ve done with my dad, all the great things he&rsquo;s been there to help me accomplish, all the guidance, love and support he&rsquo;s given to me. While I love reminiscing on these memories, how do I get you to connect with these moments? How do I get you to connect to the moment he helped me design my pinewood derby cars? How do I get you to appreciate the countless hours he&rsquo;s spent trying to teach me to have good form in a golf swing? The thing is, I don&rsquo;t think I can. But what I can do is try relate to the effect these moments have had on me.</p>
<p>If anyone knows me of late, a fast-paced work environment coupled with a large family with lots going on, my memory hasn&rsquo;t been as sharp as it&rsquo;s been. But I still remember these moments with my dad. That&rsquo;s the importance of a father. The moments that stick with us, that teach how to be a good person, are what will remain with us forever. Lessons in work ethic, respectfulness, professionalism, humility, and humanitarianism are all values that come to mind when I meditate on time spent with my dad.</p>
<p>I still remember when I was working at the store in early college as the dairy manager and my aunt came up to me. She said, &ldquo;Andy, you&rsquo;ve just started college and just started managing a department. How do you know how to be so professional?&rdquo; I distinctly remember sitting there stunned for a second then smiling and saying &ldquo;my dad.&rdquo; I was proud. Proud that someone noticed how I handle people and situations, and proud that I learned it from my dad.</p>
<p>I can only hope that we all have dedicated fathers, as mine has been for me, but I know that is not the case. I consider myself very fortunate that not only has my father been there for my four siblings and myself, but also for in-laws, friends, cousins, aunts, uncles, and now my fianc&eacute;e. I am very blessed for the things that I have, and my dad is one of many; but out of everyone, he is the one that I thank most for the opportunities that I have encountered.</p>
<p>So with a warm and humble heart, I&rsquo;d like to say Happy Father&rsquo;s Day, Dad (Frank)! And Happy Father&rsquo;s Day to the rest of the men who have given their time, energy, and heart to their children. You truly are what keeps our future possible.</p>
<p>&nbsp;</p>
<p>Best Wishes,</p>
<p>Andy</p>2016-06-14T16:10:57-05:00Blog:320http://priscosfamilymarket.com/why-local-produce-is-important-to-all-of-usWhy local produce is important to all of us<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2016/june/veggies.jpg" alt="" width="240" height="237" />The local produce harvest is finally in an upswing with new deliveries of fresh fruits and vegetables coming in from <em>both</em> of our local farms -- Heritage Prairie Farm in Elburn and Bountiful Blessings Farm in Hinckley -- every day. We have always been strong supporters of buying locally produced and grown foods, but in the past it simply wasn&rsquo;t feasible to rely on local farms to supply us. That changed this year and we are extremely pleased to be able to offer you a wide selection of locally grown produce items.</p>
<p>So far shoppers have been very enthusiastic and are buying up the local produce as fast as we receive it. For those of you who haven&rsquo;t given it a try, perhaps these few points will help make believers out of you as well...&nbsp;</p>
<p><strong>Good reasons to buy local produce when it&rsquo;s available:</strong></p>
<ul>
<li><span style="text-decoration: underline;">Local food is fresh</span> - Local produce is fresher and tastes better because it is often sold within 24 hours of being picked. When we receive a delivery from one of our local farms, we know that the product was still growing in the field earlier that same day.</li>
<li><span style="text-decoration: underline;">Local food is riper</span> &ndash; Produce that needs to be shipped cross-country or even farther needs to be picked long before it is ripe in order to make certain that the items are able to stand up to the packing, shipping, and travel from the fields to warehouses and eventually to our store. Local produce gets to spend more time in the ground or on the vine to ripen because it&rsquo;s grown less than a 1/2 hour from our store. This gives you a tastier, vine-ripened product.</li>
<li><span style="text-decoration: underline;">Eating local is &ldquo;green&rdquo;</span> - Eating local reduces your carbon footprint. When your food doesn&rsquo;t travel long distances, you&rsquo;re promoting better air quality and reducing pollution.</li>
<li><span style="text-decoration: underline;">Local food is seasonal</span> - Buying local food keeps us in touch with the seasons. Most locally grown items are not available all year round. When you buy local you are getting the best nature has to offer at its peak of freshness. And when it&rsquo;s most affordable.</li>
<li><span style="text-decoration: underline;">Local food is more pure</span> - When you buy food that travels less distances, it is less likely to be contaminated or tampered with. Our local farmers all use organic growing methods. Heritage Prairie Farm is a Certified Organic Farm and Bountiful Blessing Farm, while not certified organic, does incorporate sustainable practices and integrated pest management. &nbsp;When weed or pest control is necessary they start with organic compounds and don&rsquo;t use anything stronger than a one-day pre-harvest interval.</li>
<li><span style="text-decoration: underline;">Buying local is more fulfilling</span> - Knowing that your food has a story and that it came from one of your neighbors makes eating it that much more enjoyable.</li>
<li><span style="text-decoration: underline;">Local foods offer unique variety</span> &ndash; Both of our local farms are quite diversified. They offer a number of delicious items not available from our standard channels of supply. Also, the land is healthier and farming practices more sustainable when the farms raise a wider variety of fruits and vegetables.</li>
<li><span style="text-decoration: underline;">Local foods support responsible land development</span> - When we buy local foods, we support local farmers. This gives those with farms and pastures a reason to stay undeveloped.</li>
<li><span style="text-decoration: underline;">Local food enhances our environment</span> - In addition to the reduced carbon footprint we experience with food grown less than twenty miles from tour store, there are lots of other reasons that our environment benefits when we support local farming.&nbsp;&nbsp; The more land that is cultivated organically decreases the overall usage of chemical pesticides, herbicides, fungicides, and fertilizers, and increases biodiversity in our local ecosystem.</li>
<li><span style="text-decoration: underline;">Local food is good for our economy</span> - Eating local means more money stays within your community. Every dollar spent generates twice as much income for the local economy.</li>
<li><span style="text-decoration: underline;">Buying local enriches our social community</span> - When we buy local foods, we create a more intimate relationship with the people who grow our food because they&rsquo;re our neighbors.</li>
</ul>
<p>&nbsp;</p>2016-06-14T15:54:53-05:00Blog:319http://priscosfamilymarket.com/fruits-that-go-grate-on-the-grillFruits that go "grate" on the grill<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/blog/2016/june/fruit.jpg" alt="" width="250" height="198" />Grilling season is in full swing, and throughout our store you will find an abundance of foods that will go "grate" on your grill: Everything from the traditional hotdogs, burgers and brats, to delicious steaks and seafood. But don't limit yourself to protein only... certain varieties of fresh fruits also lend themselves to grilling, and can be served alongside the main entrees.</p>
<p>If you aren't sure which fruits are appropriate for this style of cooking, here are a few suggestions to get you started.</p>
<p><strong>Peaches, nectarines or apricots</strong></p>
<p>Grilling these summer fruits deepens their natural sweetness, and it&rsquo;s oh-so-easy to do: simply slice them in half, remove the pits, and put them facedown on a grill that&rsquo;s been preheated to high. Remove when golden brown, about 5 minutes. Try brushing them with honey, sprinkling them with cinnamon, or topping them with Greek yogurt.</p>
<p><strong>Pineapple</strong></p>
<p>Grilling pineapple cuts the fruit&rsquo;s acidity and turns it into a treat that&rsquo;s as sweet as candy. Cut your pineapple into wedges or rings and place it on the grill for about 3 minutes per side.</p>
<p><strong>Watermelon</strong></p>
<p>Sure we all know how delicious a cold slice of fresh watermelon can taste but grilled watermelon brings a whole new dimension to this fruit. To grill, cut your watermelon into big wedges or 1-inch-thick rounds. Place the fruit on a very hot grill for 2 to 3 minutes per side.</p>
<p><strong>Tomatoes</strong></p>
<p>Add a smoky flavor to pasta dishes and salads by grilling your tomatoes over high heat. Just slice the tomatoes in half, brush the cut sides with olive oil, and place on a grill heated to high for about 3 minutes.</p>
<p><strong>Bananas</strong></p>
<p>Give your banana split a summery twist: slice banana in half lengthwise, coat with cooking spray, then grill over medium heat for 2 minutes per side.<br /><br />Cooking fruit on the grill requires different preparation and a slightly different method than cooking meats, so before you you start tossing your produce onto the grate, here are a few useful tips...</p>
<ul style="list-style-type: disc;">
<li>To avoid messy grilling, you will want to make use of skewers or a grill basket to prevent small chunks from falling through the grate. Using two skewers will help prevent vegetables from spinning while turning on the grill. It&rsquo;s ok to use bamboo skewers but be certain to soak them in water for 30 or more minutes before using to prevent them from burning.</li>
</ul>
<ul style="list-style-type: disc;">
<li>Use a light brushing of oil on fruits to prevent sticking.</li>
</ul>
<ul style="list-style-type: disc;">
<li>Ideal grilling fruits are firm and barely ripe. Watermelon, pineapple, plums and peaches can all take the heat. Soak them in liquor or drizzle with honey before grilling for an added burst of flavor.</li>
</ul>
<ul style="list-style-type: disc;">
<li>To enhance the flavor of the fruit, try brushing cut fruits with melted butter and sprinkling with sugar, cinnamon, brown sugar, or lemon juice while grilling. Sugar tends to burn so it is best to apply it toward the end of cooking time.</li>
</ul>
<ul style="list-style-type: disc;">
<li>Caution, most fruits contain a high level of water which will get extremely hot when grilling. Be certain to allow the fruit to cool slightly after removing it from the grill, or the fruit may cause serious burns to the mouth.</li>
</ul>
<p>&nbsp;</p>2016-06-07T17:59:24-05:00Blog:318http://priscosfamilymarket.com/enjoy-the-wines-of-summerEnjoy the wines of Summer<p><img style="float: right; padding-left: 10px;" src="/content/images/uploaded/shoutout/2016/june/andy.jpg" alt="" width="240" height="238" />Now that the warm weather seems to be here to stay, we've see a definite shift in the type of wines people are picking up. I&rsquo;m often asked, &ldquo;What are the best wines to complement summer grilling and warm weather?"</p>
<p>That's an important question, and (fortunately) it's one that can be readily answered. A crisp white can have an icy snap that's equally appealing in July or January; however, most reds like Cabernets, rich Zinfandels, or powerful Bordeaux feel overwhelmingly heavy in warm and humid weather. During the summer, lightness and a refreshing simplicity trump almost any other consideration.</p>
<p>Pinot Grigio has become such a popular warm-weather wine. Like Pinot Noir, it's originally from Burgundy, though it has taken a far different path than its cousin. While the Pinot Grigio grape produces full-bodied, aromatic wines under the alias Pinot Gris in Oregon and France's Alsace region, the best-known versions are crisp, relatively simple ones from northern Italy.</p>
<p>Actually Italy produces plenty of other great summer white wine options with more character. Floral, fragrant Falanghina from Campania is one great choice.</p>
<p>Spain has two great contributions to summer drinking: Viura, from Rioja, and Verdejo, from the Rueda region. Viura often has a refreshing green-apple tang while Verdejo tends to serve up flavors of gooseberry and passion fruit, similar to Sauvignon Blanc.</p>
<p>If red wine is truly your favorite, all you need do is make some subtle changes in the varietals that you choose. Skip the Cabernets and Syrahs and look for lighter-bodied reds; if you can chill them to about 60 degrees, so much the better. One French red that responds well to chilling is Beaujolais. &nbsp;Labeled by the village they come from (e.g., Brouilly, Morgon and Moulin-&agrave;-Vent), are berry-driven reds light enough for fish dishes on a hot day, yet still complex and interesting.</p>
<p>For those folks simply looking for a cool, refreshing adult beverage who may not be very into wine, there is always a white or red Sangria, a traditional wine punch of Spain and Portugal. Not limited to a set list of ingredients, wine -- red or white -- typically serves as the main ingredient and base to which fruit, sweetener, and even spirits are added. Oranges, citrus fruit and apples are common but personal preference can play a part in the variations. Peach and nectarine are popular in some parts of Spain; while cinnamon and brandy are classic ingredients in Portugal.</p>
<p>I hope that this gives you a well-rounded set of choices for wine enjoyment this summer season.</p>
<p>&nbsp;</p>
<p>Andy</p>2016-06-07T17:49:35-05:00Blog:317http://priscosfamilymarket.com/meat-marinades-for-barbecue-2Meat Marinades for Barbecue<p><img style="float: right; padding-left: 10px;" src="../../../content/images/uploaded/blog/2016/june/chicken.jpg" alt="" width="240" height="190" />Since we've already been on the topic of outdoor grilling and food preparation for the past couple weeks, we've decided to continue in that vein and touch on another interesting topic: the preparation and use of barbecue marinades.</p>
<p>Most people enjoy a good barbecue, but not many of us are skilled at preparing BBQ foods ourselves. There's a degree of knowledge and certain level of familiarity required for the best results. One could even say it's a minor science: One needs to know which spices complement particular types of meat to maximize their flavor (different blends of seasonings and liquids are used for fish, steak, pork and chicken, for example), and a discerning cook also must have a working knowledge of when and how much to marinade a cut of meat -- or if that meat should be marinated at all.</p>
<p>Here are some tips for preparing a delicious barbecued meal using marinade:</p>
<p><span style="text-decoration: underline;"><strong>For Beef &amp; Pork</strong></span></p>
<p>(info gathered from WikiHow)</p>
<p>First, select a cut of meat. Tougher and/or low-fat cuts like flank steak, sirloin, skirt, round, and hanger steaks are best for marinating. Don't ruin expensive steaks by marinating them: quality cuts like rib-eye, porterhouse, T-bone, filet mignon, and NY strip are great as they are and should not be marinated.</p>
<p>When it comes to pork, you can marinate anything from pork chops and cutlets to ribs or roasts. However, be sure to reduce the salt content of marinades used with pork to prevent a curing effect, which can leave some cuts with a ham-like texture. When marinating pork, remember that the thickness of the meat (not the bone) determines how long to marinate.</p>
<ul>
<li>
<p><strong>Cut the meat into thin slices</strong>, if possible. Marinade works because acids break down muscle tissue, which is a slow process; if the meat is thick, the outside can get sour by the time the marinade actually penetrates the core. Cutting the meat into thin slices will marinate them more evenly. However, slicing steak, for example, prior to cooking greatly increases the chance that it&rsquo;ll become tough and dry. If you decide to slice it, greatly reduce cooking time and watch carefully.&nbsp;</p>
<p>Alternatively, you can cut nicks into the meat that penetrate about halfway through the thickness of the so the marinade can permeate more quickly. In general, the more surface area that's exposed to the marinade, the better the marinade will do its job.</p>
</li>
</ul>
<ul>
<li>
<p><strong>Place the meat into a container and add a marinade.</strong> A basic marinade consists of an acidic liquid (which will break down muscle fibers), oil, and other flavorings, such as sweeteners, herbs, and/or spices. (For a good basic marinade for steak or pork,&nbsp;<a href="../../recipes/2447">try this recipe</a>.)</p>
<p>Marinating a flat cut of meat in a large ziploc bag can be very useful since you will need less marinade to completely cover it here than you would inside a bowl. Work in the marinade by massaging the meat</p>
</li>
</ul>
<ul>
<li>
<p><strong>Put the sealed container in the fridge for 2 to 24 hours</strong>, depending on the strength of the marinade.</p>
</li>
</ul>
<p>&nbsp;</p>
<p><span style="text-decoration: underline;"><strong>For Chicken</strong></span></p>
<p>(info courtesy of howtomainatechicken.com)</p>
<p>A good poultry marinade will not only help prevent meats from drying out, but also protects the more delicate pieces while adding extra flavor. When marinating poultry, make sure to the separate pieces, allowing the marinade to reach as much of the meat as possible. Skinless, boneless chicken breasts can be marinated in as little as 30 minutes. Here is a good, basic recipe for <a href="../../recipes/2223">poultry marinade.</a></p>
<ul>
<li>
<p><strong>Place your newly made marinade in a gallon sized zip lock bag</strong> (the number and size of your zip lock will vary depending on how much chicken you are making). This step is pretty self explanatory, but the one thing to remember is to make sure that your chicken is fully immersed in the marinade. That way your chicken will be evenly marinated.</p>
</li>
</ul>
<ul>
<li><strong>Allow your marinade and chicken mixture to sit for the time called for in the recipe.</strong> This will vary, but be careful not to marinate too long, this can lead to mushy chicken due to the acidic nature of marinades. If you are marinating your chicken for close to or more than an hour, make sure to refrigerate the mixture.</li>
</ul>
<p>&nbsp;</p>
<p><span style="text-decoration: underline;"><strong>For Fish &amp; Other Seafood</strong></span></p>
<div>(info courtesy of about.com &amp; ezinearticles.com)</div>
<p>Tender foods like fish and seafood can benefit from a good marinade. Marinades keep fish and seafood from drying out and the oil in the marinade helps keep them from sticking. There is one very important rule about marinating fish and seafood, however: A highly acidic marinade, one containing lots of vinegar or citrus juices, can adversely affect the texture of the fish by essentially pre-cooking it, so you need to use mild marinades for short periods of time.</p>
<p>When it comes to fish, there are two types: firm and flaky. A firm fish (think big fish) can take a stronger marinade for longer. Examples of firm fish are Halibut, Tuna, Marlin, or Sturgeon. Flaky fish, the kind that tries to fall apart on the grill, can't take a strong marinade and shouldn't be marinated for an extended period. Examples of flaky fish are salmon, trout, and cod.</p>
<p>To prepare your fish:</p>
<ul>
<li>
<p><strong>Chill the fish in <a href="../../recipes/10544">the marinade</a> in the refrigerator for half an hour.</strong> It will not need longer than that to absorb the flavor, and as previously mentioned, leaving fish or seafood in an acidic marinade means it will start to "cook" after half an hour, making it mushy.</p>
</li>
<li>
<p><strong>Bake the fish for fifteen to twenty minutes,</strong> depending on the size and thickness, or grill or broil it. When it flakes easily with a fork, it is done. Spread the second half of the marinade over the cooked fish using a basting brush. It will soak right into the fish and add extra flavor. Do not use leftover marinade on the cooked fish because it could contain bacteria from the raw fish and cause food poisoning</p>
</li>
</ul>
<p>&nbsp;</p>
<p>&nbsp;</p>2016-05-31T23:01:32-05:00Blog:316http://priscosfamilymarket.com/do-you-know-about-priscos-personal-shopper-and-home-delivery-serviceDo you know about Prisco’s Personal Shopper and home delivery service?<p><img style="float: right; padding-left: 10px;" src="../../../content/images/uploaded/shoutout/2016/june/andy.jpg" alt="" width="250" height="247" /></p>
<p>The other day I noticed Patty Joray heading out to our parking lot with several orders of groceries that she was going to deliver. It occurred to me shortly afterward that, with Patty&rsquo;s help, we have been providing this as a service for years. We seldom talk about it, and we don&rsquo;t really advertise it beyond a mention on our website... Yet it is a well-liked service for a number of Aurora area customers, some of whom have used it for years.</p>
<p>While still a rather low tech operation -- sorry, no point and click web app. -- for the people who need and use it, our personalized shopping service is something that they have come to rely upon to make their lives a bit easier. For many, driving to the store is not an option, and for most, seeing Patty's warm smile a few times a month is something that they really look forward to.</p>
<p>Here is how it works: If you or a family member are home-bound and living in the Aurora area without a car, or simply looking for some help managing your time, we offer both personalized shopping and home delivery. All we need is a shopping list, which you can simply attach to an email and send to us. You can send it to using the <strong>Contact Us</strong> link at the bottom of one of our webpages, or you can email it to <a href="mailto:customerservice@priscosfamilymarket.com">customerservice@priscosfamilymarket.com</a>. If you have a fax machine at home and would prefer to use it, our fax number is (630)264-9901. Not computer savvy or don&rsquo;t have a fax machine? Don&rsquo;t worry, that&rsquo;s no problem, either. For an additional $5 we can take your order down by phone for pick-up or delivery.</p>
<p>Once the order has been submitted, customers will then arrange to have a friend or relative stop by the store and pick up the pre-shopped and packed order at a prearranged time. This is something any one of our shoppers should think about for those occasions when you are really pressed for time.</p>
<p>Most of Patty&rsquo;s customers, however, simply request home delivery as they appreciate the convenience, and getting a chance to see Patty and share a few moments with her is a pleasant interruption to their day. The cost of delivery will vary depending on distance from the store, but we will be happy to discuss that with you once we know where you live. Most of our deliveries go to the western half of Aurora, Montgomery and North Aurora, but we also service Sugar Grove, Oswego and Yorkville.</p>
<p>In addition to the home-bound, we also offer shopping and delivery services to local businesses on a regular or occasional basis, so please keep that in mind if you are looking for a coffee or cleaning supplies for an eat-in lunch meeting.</p>
<p>&nbsp;</p>
<p>Andy</p>
<p>&nbsp;</p>2016-05-31T22:49:05-05:00Blog:315http://priscosfamilymarket.com/have-you-heard-the-buzz-about-coconut-waterHave you heard the buzz about coconut water?<p><img style="float: right; padding-left: 10px;" src="../../../Content/Images/uploaded/Blog/2016/may/coconuth20.jpg" alt="" width="275" height="170" />While coconut water has been around for a long time, it&rsquo;s only recently that folks have been singing its praises. People are becoming increasingly health conscious, and along with the popularity of organic and sustainable foods, there has been a trend toward &ldquo;natural&rdquo; substitutes for soft and sports drinks as well. Endorsed by celebrities and athletes alike, the demand for coconut water in particular is skyrocketing. Why? Because it is low in calories, naturally fat- and cholesterol free, contains more potassium than four bananas, and is super hydrating&hellip; And these are just a few of the many benefits ascribed to coconut water!</p>
<p><strong>What Is (in) Coconut Water?</strong></p>
<p>Naturally refreshing, coconut water has a sweet, nutty taste. It contains easily digested carbohydrate in the form of sugar and electrolytes. Not to be confused with high-fat coconut milk or oil, coconut water is a clear liquid in the fruit&rsquo;s center that is tapped from young, green coconuts.</p>
<p>It has fewer calories, less sodium, and more potassium than a sports drink. Ounce per ounce, most unflavored coconut water contains 5.45 calories, 1.3 grams sugar, 61 milligrams (mg) of potassium, and 5.45 mg of sodium compared to Gatorade, which has 6.25 calories, 1.75 grams of sugar, 3.75 mg of potassium, and 13.75 mg of sodium.</p>
<p><strong>Coconut water in recipes</strong></p>
<p>While coconut water makes an excellent beverage all on its own, it can also be used in place of plain water in many types of recipes. Here are a few ideas for inspiration:</p>
<ul>
<li><span style="text-decoration: underline;">Coconut water popsicles</span> - Just add fresh fruit slices like strawberry, mango, kiwi fruit, bananas, cherries, melon, blueberries and peaches to coconut water and freeze them as cubes or popsicles.</li>
<li><span style="text-decoration: underline;">Coconut water smoothies</span> - Instead of plain water, use coconut water in your fruit-based smoothies and shakes.</li>
<li><span style="text-decoration: underline;">Use coconut water in soups</span> - This works especially well in light, broth-based soups, and some curries.</li>
<li><span style="text-decoration: underline;">Use coconut water for poaching chicken or fish</span></li>
</ul>
<p>Coconut water can also be used in many alcoholic and non-alcoholic drinks. Planning on using ice for coladas and other cocktails? Freeze coconut water and use that. Unlike regular ice, it&rsquo;ll lend a nice, subtle flavor to any tropical beverage as it melts, rather than simply diluting it.</p>
<p>&nbsp;</p>2016-05-24T22:00:41-05:00Blog:314http://priscosfamilymarket.com/donas-local-crop-reportDona’s Local Crop Report<p><img style="float: right; padding-left: 10px;" src="../../../content/images/uploaded/shoutout/2016/may/dona.jpg" alt="" width="240" height="252" />It has been a rather touch and go season so far this spring and our friends Jeff &amp; Kim Wielert at Bountiful Blessings Produce Farm in Hinckley have been on pins and needles, crossing their fingers and toes and waiting for the rains to stop long enough to let them get their crops into the ground. Now, as of this writing, it&rsquo;s been 10 straight days with no measurable rainfall, quite the opposite of previous weeks, so they have been out in the fields manually watering the vegetables.&nbsp;&nbsp;</p>
<p>Lots of work and worry have been involved, but it certainly will be well worth their efforts. I simply can&rsquo;t wait for the vegetables and melons to start coming in (daily!) from their farm. Talk about fresh! It simply can&rsquo;t get any fresher than this...</p>
<p>First thing each morning, Jeff checks his email for an order from our store. He then hops up on the tractor and wagon and heads out to the fields where he digs up, cuts, or in some other way harvests the items we ordered. He brings them back to the barn where everything is trimmed, washed and, if appropriate, packaged for delivery. Then he loads them onto their truck. Once he arrives the boxes are unloaded, counted and brought out to our racks where they are placed for sale less -- often than six hours from the time they were ordered and still waiting in Jeff&rsquo;s field.</p>
<p>The season is still very early but we will be getting additional new items every week, so pay close attention! This week we are featuring fresh radishes, table onions, garlic chives, pea shoots, and fresh lovage. In an earlier blog we talked about&nbsp;<a href="../../an-introduction-to-garlic-chives-aka-chinese-garlic-or-chinese-leeks?blogPostId=311">garlic or Chinese chives</a> and we offered up some recipes to enjoy with them. Today, let me share a little about two other rather unusual fresh vegetables we have from Bountiful Blessings Farm that you will certainly want to try in your kitchen: pea shoots and lovage.</p>
<p><img style="float: left;" src="../../../content/images/uploaded/shoutout/2016/may/pea-shoots.jpg" alt="" width="200" height="162" />Pea shoots are the edible leaves of the traditional garden pea plant. The traditional pea plant takes the whole summer to grow in order to produce pea pods, but pea shoots are harvested within 2 to 4 weeks, creating super tender and flavorful roughage.</p>
<p>The leaves are bright green and succulent, with accompanying tendrils that curl up like wavy Mohawks and have a subtle sugary flavor that is delicious both raw and cooked. Like peas, pea shoots have a sweet crispness that goes beautifully with just about anything. They have a pleasant sweet pea flavor that works well on its own, or as an accent with meats, pastas, or beans. These tender leaves can be used as a substitute for traditional salad greens or as a complement to leafy salads, soups and more!</p>
<p>&nbsp;</p>
<p>Things that you ca do with pea shoots:</p>
<ul>
<li>Use as greens in a salad</li>
<li>Incorporate into omelets or frittatas</li>
<li>Include in soups as you would spinach or chard</li>
<li>Stuff inside chicken breasts or flank steak with lemon zest and garlic</li>
<li>Mix with pastas &ndash; example, pea shoots and crumbled bacon</li>
</ul>
<p>Perhaps you might enjoy these recipes available on our website.</p>
<p><a href="../../../recipes/21095">Rainbow Salad</a>&nbsp;</p>
<p><a href="../../../recipes/21096">Pea Shoot Bubble and Squeak</a></p>
<p><a href="../../../recipes/21097">Stir Fried Pea Shoots with Garlic</a></p>
<p>&nbsp;</p>
<p>Another new interesting vegetable coming out of Bountiful Blessings Farm is fresh lovage.</p>
<p><img style="float: right; padding-left: 10px;" src="../../../content/images/uploaded/shoutout/2016/may/lovage.jpg" alt="" width="200" height="167" />Many people have never heard of this fine herb, but it's been around for centuries. The Romans thought enough of the tall, aromatic plant to take it with them to England, and lovage was grown in medieval monastery gardens for medicinal, as well as culinary, uses. Lovage was mentioned by Charlemagne as a must have for all royal gardens. Dr. Samuel Johnson recommended the long-lasting perennial for rheumatism, while the American colonists brought it with them to make a favorite tea they hoped would help ward off the New World's aches and pains.</p>
<p>Today, lovage is a favorite flavoring in Britain and southeastern Europe. It is eaten cooked or raw. The leaves are used in soups, stocks, flavored vinegars, pickles, stews, and salads. In Italy, lovage is used with oregano and garlic for tomato sauces.</p>
<p>Lovage tastes very much like celery and can be used whenever celery is desired: in soups, salads, casseroles, and stuffing. (Lovage does have a stronger flavor than the more familiar vegetable, though, so only use about half as much in any given recipe.) The large stems are especially tasty when they're candied, the tender young growth adds zest to salads. The seeds can be added&mdash;just like celery seeds&mdash;to pastries and candy, or sprinkled over fruit (in fact, lovage kernels are sweeter than those of celery).</p>
<p>Here are some lovage recipes:</p>
<p><a href="../../../recipes/21098">Lovage and Potato Soup</a></p>
<p><a href="../../../recipes/21099">Lovage, Caramelized-Onion and Potato Frittata </a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</p>
<p><a href="../../../recipes/21100">Lovage Lemon Chicken</a></p>
<p>&nbsp;</p>
<p>We are really excited about the new locally grown produce that we will be offering throughout the season and hope that you are as well. I look forward to seeing you in the produce department often.</p>
<p>&nbsp;</p>
<p>Dona Hess, Prisco&rsquo;s Produce Lead</p>2016-05-24T21:36:58-05:00Blog:313http://priscosfamilymarket.com/tips-to-help-make-you-the-master-of-the-grillTips to help make you the Master of the Grill<p><img style="float: right; padding-left: 10px;" src="../../../content/images/uploaded/shoutout/2016/may/chris-tope.jpg" alt="" width="225" height="269" />Okay, so here is one thing we can all agree on... So far, the weekend weather this spring has been (for the most part) pretty crumby. If you are like me, you&rsquo;re itching for the first really nice weekend so we can all head outdoors and enjoy one of our favorite American pastimes - grilling.</p>
<p>I realize that many of our customers are seasoned outdoor chefs and our hats are off to you. However, for a much larger group the grill is something they have only played around with, and perhaps occasionally been pleased with the outcome. But regardless of whether you consider yourself a pro or an amateur, who hasn&rsquo;t experienced one or more grilling disasters that could have been avoided if only you'd had a bit more knowledge and experience? With that thought in mind, I decided this would be a good time to share some perhaps lesser known grilling tips that will hopefully give you more confidence, as well as move you along the ranks toward becoming a master grill chef.</p>
<p><strong>Food Safety is something we need to be aware of.</strong> I know I need not remind you how often we hear of food related safety concerns due to some improper handling of raw food. Be certain to keep these simple rules from the USDA in mind:</p>
<ul>
<li>
<p><em>avoid cross-contamination by using separate cutting boards, utensils and platters for raw and cooked foods; refrigerate foods while marinating</em></p>
</li>
<li>
<p><em>never baste with the marinating liquid. (Make extra marinade just for basting or boil your marinating liquid first.)</em></p>
</li>
</ul>
<p><strong>Maximize tenderness and flavor by marinating.</strong> Marinating does more than infuse food with flavor; it also inhibits the formation of potentially carcinogenic HCAs (heterocyclic amines), which form when grilling &ldquo;muscle meats&rdquo; like poultry, red meat and fish. According to the American Institute for Cancer Research, marinating can reduce HCA formation by as much as 92 to 99 percent.</p>
<p><strong>It&rsquo;s best to cook on a clean grill. </strong>It&rsquo;s easier to remove debris when the grill is hot, so after preheating, use a long-handled wire grill brush on your grill rack to clean off charred debris from prior meals. Scrape again immediately after use.</p>
<p><strong>Oil It Up.</strong> Even on a clean grill, lean foods may stick when placed directly on the rack. Reduce sticking by oiling your hot grill rack with a vegetable oil-soaked paper towel: hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)</p>
<p><strong>Don&rsquo;t Guess.</strong> <em>Know</em> when your meat is fully cooked. The best way to know if protein is fully cooked is to check its internal temperature with an instant-read thermometer. They are inexpensive (less than the cost of one ruined steak), and they are very easy to use. Before putting the meat on the grill check ideal cooking temperatures for whatever you are grilling and plan accordingly how much time to cook each side. <a href="http://www.foodsafety.gov/keep/charts/mintemp.html">Here is a chart</a> to help with proper temperatures.</p>
<p><strong>Get yourself some good tools.</strong> Many novice or less experienced grillers tend to limit their grilling adventures to proteins such as beef, pork and chicken. Don&rsquo;t let this happen to you if you don&rsquo;t want to miss out on many of the pleasures of a fully grilled meal. Because many seafoods, vegetables and fruits are not solid and bulky in size like a drumstick, chops or a steak, that doesn&rsquo;t mean that they can&rsquo;t be grilled. You simply need the correct tools. I&rsquo;d suggest a grill basket for foods that might fall through the grill rack or are too cumbersome to turn over one by one (vegetables, fish, tofu, fruits, etc.). They are inexpensive and will really open up your grilling variety.</p>
<p><strong>How hot is you grill?</strong> For the most part you will want to know if your grill is either very hot or getting too cool. There is a simple way to test this but it is something to do carefully and only by adults. It&rsquo;s known as the open hand test. To gauge the temperature of a grill without a thermometer, place your open palm about 5 inches above the grill rack; the fire is high if you have to move your hand in 2 seconds, medium if you have to move your hand in 5 seconds and low if you have to move your hand in 10 seconds.</p>
<p><strong>Be prepared for flair-ups.</strong> Flare-ups happen when fat drips onto the heat source and catches fire. This causes carcinogenic PAHs (polycyclic aromatic hydrocarbons) to form and accumulate on your food. Meat licked by flames also tastes &ldquo;off&rdquo; and flames may char the outside of food before the inside has thoroughly cooked. To reduce flare-ups, select lean cuts of meat, trim excess fat and remove poultry skin. And, keep a squirt bottle of water near the grill to quickly douse any unexpected flare-ups.</p>
<p><strong>Know when to let your meat rest.</strong> The temperature chart that I placed a link to above also has a column noting the time that you should let each type of protein rest. You will want to check this chart and be certain to let finished meats rest on a clean platter, tented with foil, for about 10 minutes before carving so juices can redistribute evenly.</p>
<p>&nbsp;</p>
<p>Enjoy your grilling, and don&rsquo;t hesitate to ask me if you have any questions on the best way to grill anything. </p>
<p>Chris Tope &ndash; Meat Manager</p>2016-05-17T22:53:37-05:00Blog:312http://priscosfamilymarket.com/ginger-turmeric-two-amazing-natural-supplementsGinger & Turmeric – Two amazing natural supplements<p><img style="float: right; padding-left: 10px;" src="../../../content/images/uploaded/blog/2016/may/ginger.jpg" alt="" width="250" height="246" />A great many people are supplementing their diets with multivitamins these days, and many more are also including natural supplements in their daily regimens. Everything from fish oil and green tea extract, to probiotics and citrus oils have become commonplace. In this blog, we thought we would share some facts about two natural supplements: Turmeric and ginger root. Both are readily available, and once you hear about the benefits each offers you might consider adding them to your diet.</p>
<p>Ginger is a rhizome, a thick underground stem that sprouts roots and shoots. After a ginger root is broken off from the main plant it is washed and dried in the sun. Once dried, it can be used for cooking or medicinal purposes. Turmeric is a relative of ginger. The turmeric root contains curcumin, an anti-inflammatory molecule. While ginger is often used as a fresh root in things like stir-fries and other Asian dishes, turmeric is most familiar as a ground dried spice very commonly used in Indian cooking. It is also used extensively in American dishes and condiments (in fact, it's what gives yellow mustard its color).</p>
<p>Ancient Chinese and Indian healers have made ginger and turmeric a part of their toolkit for thousands of years.&nbsp; Both roots are a natural antioxidant and anti-inflammatory.&nbsp; Long-term, low-level inflammation plays a major role in almost every chronic Western disease. This includes heart disease, cancer, metabolic syndrome, Alzheimer&rsquo;s and various degenerative conditions. Therefore, anything that can help fight chronic inflammation is of potential importance in preventing and even treating these diseases.&nbsp;</p>
<p><strong>Preparing Ginger For Cooking</strong></p>
<p>To use ginger, the light brown skin is usually removed. This is easily done with a spoon. Simply scrape the edge of the spoon against the skin of the ginger, and it comes off quite nicely. You can also use a vegetable peeler or even cut away the skin with a knife, but a spoon is the preferred method as it can reach into the root's curves and contours better.</p>
<p><img style="float: left; padding: 10px 10px 10px 0;" src="../../content/images/uploaded/blog/2016/May/peeling-ginger.jpg" alt="" width="250" /></p>
<p>Ginger is a very fibrous root so once the skin is removed you will want to further prepare the ginger for use. Cut the ginger into medallions, then matchsticks, then fine dice. By doing this, you are cutting the long fibers in the root against the grain, making the ginger much more palatable. Alternatively, you can grate fresh ginger on a rasp grater to get a very fine ginger paste.</p>
<p>When cooking with fresh ginger, there are a number of ways to incorporate it into a dish. For stir frys, I often fry ginger medallions or matchsticks in the hot oil before adding the vegetables. You can then remove the ginger or leave it in if you like. You can also grate the ginger into a paste before frying it in oil. This method is particularly nice if you like lots of spicy ginger flavor. By grating it, you increase its surface area, and its flavor will penetrate throughout the dish much better. It's also texturally nice because the ginger will be fully incorporated rather than remaining in large chunks.&nbsp; You can also add fresh ginger to hot tea or blended juices. </p>
<p>&nbsp;</p>2016-05-17T22:38:08-05:00Blog:311http://priscosfamilymarket.com/an-introduction-to-garlic-chives-aka-chinese-garlic-or-chinese-leeksAn introduction to garlic chives, a.k.a. Chinese garlic or Chinese leeks<p><img style="float: right; padding-left: 10px;" src="../../content/images/uploaded/blog/2016/may/gchives.jpg" alt="" width="275" height="215" />As you know by now, we are really excited to begin offering locally grown produce to our customers this year. Unfortunately, with the excessive amount of cooler days this spring followed by rain almost every day, most of the crops are taking longer to get planted than our farm partners would like. This week, however, we do have one of our earliest new local produce items being brought to us from the Bountiful Blessings Farm in Hinckley. It&rsquo;s an herb often used in Asian dishes called <strong>garlic chives</strong>.</p>
<p>It looks like an onion chive but tastes more like garlic. It is easy to differentiate between onion chives and garlic chives. Garlic chives have a flat, grass-like leaf, not a hollow one as do onion chives. They have a nice garlic flavor with a distinctly garlicky overtone. Young leaves are most tender and work well in egg dishes, soups, marinades, and Asian cooking for dumplings and pot stickers. These chives are also used to add that hint of garlic to sauces, dips, salads, vegetables, etc.</p>
<p>Regardless how you decide to cook with them, do so quickly. Keep your garlic chives in the refrigerator stored in a plastic bag for a few days, but keep this in mind: the longer they're stored, the more their flavor will intensify.</p>
<p><span style="text-decoration: underline;">A little more about this herb</span></p>
<p>White, edible flowers appear in summer and attract pollinators and other beneficial insects. They grow between 12 to 15 inches tall. Garlic chives not only have a multitude of culinary uses, but are said to be beneficial to the digestive system, stimulate appetite, promote blood circulation, and have diuretic properties. The strappy-leafed clumps also make an attractive edging in herb or vegetable gardens.</p>
<p>The Chinese have been growing and cooking with garlic chives for at least 3,000 years (since the Chou dynasty - 1027 BC to 256 BC). But the popularity of this graceful herb with the pretty white flowers extends beyond China. Japanese cooks call garlic chives "nira" and use them frequently in meat and seafood recipes. And many Asian cooks wouldn't consider a noodle stir-fry complete without adding chopped fresh garlic chives for a bit of extra flavor.</p>
<p>&nbsp;</p>
<p>As you visit this week, look for our display of garlic chives or ask Dona for help finding them.</p>
<p><span style="text-decoration: underline;">Recipes that call for garlic chive</span></p>
<ul>
<li>
<p><a href="../../../recipes/21090">Chicken Chow Mein</a></p>
</li>
<li>
<p><a href="../../../recipes/21091">Scrambled Eggs with Garlic Chives</a></p>
</li>
<li>
<p><a href="../../../recipes/21092">Garlic Chive Stir Fry</a></p>
</li>
<li>
<p><a href="../../../recipes/21093">Garlic Chive Spread</a></p>
</li>
<li>
<p><a href="../../../recipes/21094">Stir-fried Garlic Chive with Shrimp and Oyster Mushrooms</a></p>
</li>
</ul>
<p>&nbsp;</p>2016-05-10T22:40:19-05:00Blog:310http://priscosfamilymarket.com/how-burgers-brats-and-hot-dogs-taste-great-and-help-kids-in-needHow Burgers, Brats and Hot Dogs taste great and help kids in need.<p><img style="float: right; padding-left: 10px;" src="../../content/images/uploaded/shoutout/2016/may/andy.jpg" alt="" width="250" height="247" />It&rsquo;s been a sort of so-so Spring so far, weather-wise. We have gone from needing to watch out for frost in our gardens and annual plantings one day to hitting near 80 degrees just twenty-four hours later. Then the next three days it rains. Eventually, however, we should be able to count on some consistently nice weather and once it's upon us, it'll be time to enjoy a warm weather tradition at Prisco&rsquo;s: our Saturday afternoon cookouts in front of the store.</p>
<p>For years now we have been grilling up our homemade brats and jumbo juicy hot dogs along with our delicious hamburgers and cheeseburgers (made with Prisco&rsquo;s 100% natural ground beef) as a fun way to enjoy an outdoor lunch and meet neighbors.</p>
<p>Last year we took our grilling events up a notch and invited Jerry Davis of Jerry&rsquo;s Hot Dog Cart. We love having Jerry and his crew help out with this event for a number of reasons. First of all, he has a nice grill setup so we have lots of space to prepare the food - no one needs to wait for their lunch due to lack of space. In addition, with his years of experience at running his own portable grill stand, Jerry is an expert griller and the taste comes through every time. Finally, and most important, every time someone buys a lunch from our outdoor grill a portion of what it costs is donated to a wonderful cause for Aurora&rsquo;s underprivileged children. Allow me to explain:</p>
<p><img style="float: left; padding-right: 10px;" src="../../content/images/uploaded/shoutout/2016/may/a-j.jpg" alt="" width="290" height="344" />Jerry Davis is a retired truck driver, and while he operates his Hot Dog Cart partly for the fun of it, he does so mostly as a means of raising funds for his favorite local charity. You see, ever since starting his hot dog business, every bit of his profits and all of his tips have been donated directly to his church, the Family Bible Church on Commonwealth Avenue on Aurora&rsquo;s west side. About four years ago he approached his pastor, Rev. Don Roberts, saying he would like to help raise funds to support the church's outreach program, the<em> Fabela Family Foundation</em>, a children&rsquo;s ministry for local children in need.</p>
<p>Jerry and Reverend Roberts explained that most of the funds raised go towards supporting the children&rsquo;s summer ministry in particular, which operates Monday through Friday in the summer. The ministry provides low income families with a safe place to take their children for fun, supervised activities and field trips.</p>
<p>So once we can be certain that the weather will cooperate, we will begin the outdoor grilling sessions on Saturdays through the remainder of Spring and through the Summer. Please pay close attention to Facebook, Twitter, and your email for updates as to when the grill will be opened, then by all means, plan to stop by the store...and bring along a friend or the whole family. We promise that you will find the food delicious and you will be doing something wonderful for some local children in need of our support.</p>
<p>&nbsp;</p>
<p>See you there,</p>
<p>Andy</p>2016-05-10T22:21:41-05:00Blog:309http://priscosfamilymarket.com/mothers-day-gifts-by-grownups-to-grownupsMother’s Day gifts by grownups, to grownups<p><img style="float: right; padding-left: 10px;" src="../../../content/images/uploaded/blog/2016/may/md.jpg" alt="" width="275" height="212" />For the most part, Mother&rsquo;s Day is often viewed as an opportunity for very young children to do something special for their parent, rather than a time for adult kids to make plans for or with their mom. There are a variety of reasons for this, of course, but the main one is distance &ndash; both physical and mental. Many of us simply don&rsquo;t live close enough to our mothers to make breakfast in bed or a day helping with chores practical, or even feasible. Also, once we are out of the house and/or have taken on responsibilities of our own &ndash; everything from school to work to raising our own kids -- we don&rsquo;t always have the time or the energy to treat our mothers to something special. A phone call or a card are the most convenient or workable options.</p>
<p><span style="font-family: arial, helvetica, sans-serif; font-size: small;">However, we have other options available to us: In lieu of sending a simple card, send flowers. Yes, that may seem a bit clich&eacute; in and of itself, but coupled with a nice, personalized message and a phone call, it can really brighten a mother&rsquo;s day.</span></p>
<p><strong><span style="font-family: arial,helvetica,sans-serif; font-size: small;">Other options for adult kids living remotely or on a tight schedule include:</span></strong></p>
<ul>
<li><span style="font-family: arial, helvetica, sans-serif; font-size: small;">Sending her a gift certificate to her favorite store or restaurant. - Who doesn&rsquo;t enjoy someone else picking up the tab on purchases once in a while?</span></li>
<li><span style="font-family: arial, helvetica, sans-serif; font-size: small;">Setting her up with a nice spa package. - This should not be a comment on her appearance, of course. You want the emphasis to be on relaxation, not necessarily her looks.</span></li>
<li><span style="font-family: arial, helvetica, sans-serif; font-size: small;">Writing her a letter (snail-mail or email) to tell her how special she is and that you are thinking of her, and updating her on the goings-on in your life. Include photos!</span></li>
</ul>
<p><strong><span style="font-family: arial,helvetica,sans-serif; font-size: small;">Live close by and not strapped for time? Here are some additional ideas:</span></strong></p>
<ul>
<li><span style="font-family: arial, helvetica, sans-serif; font-size: small;">Make your mom a special dinner from scratch.</span></li>
<li><span style="font-family: arial, helvetica, sans-serif; font-size: small;">Take her <em>out</em> for dinner, or order in and treat her to dinner and a movie at home.</span></li>
<li><span style="font-family: arial, helvetica, sans-serif; font-size: small;">Take her shopping &ndash; not for something she <em>needs</em>, but something she <em>wants</em>!</span></li>
<li><span style="font-family: arial, helvetica, sans-serif; font-size: small;">Find out if she has any errands to run and take her, or volunteer to go yourself. (If the two of you go together, you can also couple this expedition with a nice lunch.)</span></li>
<li><span style="font-family: arial, helvetica, sans-serif; font-size: small;">Take her to the movies or to a show.</span></li>
</ul>
<p><span style="font-family: arial, helvetica, sans-serif; font-size: small;"><strong>For teenagers and other young adults living at home,</strong> there are plenty of Mother&rsquo;s Day activities and gift ideas to choose from. Want to do something extra nice for mom to celebrate her day? Try one of more of the following:</span></p>
<ul>
<li><span style="font-family: arial, helvetica, sans-serif; font-size: small;">Make her a photo book or a specialized card</span></li>
<li><span style="font-family: arial, helvetica, sans-serif; font-size: small;">Make your mom breakfast in bed, or make dinner</span></li>
<li><span style="font-family: arial, helvetica, sans-serif; font-size: small;">Give her a much needed day off &ndash; <em>from everything. </em>Let her relax on the couch all day if she wants to.</span></li>
<li><span style="font-family: arial, helvetica, sans-serif; font-size: small;">Clean the whole house (vacuuming and dusting)</span></li>
<li><span style="font-family: arial, helvetica, sans-serif; font-size: small;">Lend a hand. &ndash; If there&rsquo;s something your mom wants to get done, help her do it.</span></li>
<li><span style="font-family: arial, helvetica, sans-serif; font-size: small;">Share your energy: Invite her for a walk that lasts for at least a half hour, or a bike ride.&nbsp;</span></li>
<li><span style="font-family: arial, helvetica, sans-serif; font-size: small;">Bake your mom her favorite cookies or other dessert</span></li>
<li><span style="font-family: arial, helvetica, sans-serif; font-size: small;">Rent her favorite movie and grab an assortment of her favorite snacks</span></li>
<li><span style="font-family: arial, helvetica, sans-serif; font-size: small;">Make her a compilation of her favorite music</span></li>
</ul>2016-05-03T21:04:01-05:00Blog:308http://priscosfamilymarket.com/visit-priscos-for-beautiful-mothers-day-flowers-and-moreVisit Prisco’s for beautiful Mother’s Day flowers and more<p style="margin-bottom: 0in;"><img style="float: right; padding-left: 10px;" src="../../content/images/uploaded/shoutout/2016/may/andy.jpg" alt="" width="225" height="222" />Let me start this week&rsquo;s Shout Out by wishing a wonderful day this coming Sunday to my mom, Beth, and to all the moms, grandmas, stepmoms and other special ladies who are such great supporters of our store. We appreciate what you do and for caring so much... And for all the times we forget to mouth the words, we'd say like to say "Thank you!"</p>
<p style="margin-bottom: 0in;">We checked in last week with Jeff and Kim Wielert of Bountiful Blessings Farm in Hinckley to see how things were progressing at the early stages of this year&rsquo;s crops. Well, it looks like we will all need to wait just a bit longer than Jeff had initially forecast. He told me that they have lots of stuff planted and things look great! We just need warmer weather to get them to realize it&rsquo;s time to start growing. He passed along a couple of pictures which I&rsquo;ll share here. First, however, I think it would be a good idea to tell you a bit more about Bountiful Blessings Farm.</p>
<p style="margin-bottom: 0in;">The Wielert family has been involved in agriculture and horticulture for four generations. Ranging from cattle production, greenhouse operation, and vegetable farming over the years. Located five miles north of Hinckley, Illinois on McGirr Road, their farm is situated on some of Illinois' most productive farm land. In the spring of 2011, after taking over operations from his father, Jeff and his wife Kim Wielert opened Bountiful Blessings Produce Farm to provide locally produced food to the area markets. Jeff's parents, Allan and Bette Wielert, work with Jeff and Kim to produce a top quality vegetable crop (available now at our store). Their goal has been to bring a healthy, locally grown, delicious product to your table at an affordable price.</p>
<p style="margin-bottom: 0in;">Like so many other good family operated businesses, Bountiful Blessing Produce Farm came to fruition because the Wielerts realized that even when Jeff was unemployed for three years, their family always had food on the table. God's blessings were always bountiful! Jeff had grown up with a large garden, learning horticulture at Kishwaukee College and working for a couple of different greenhouses in the local area.</p>
<p style="margin-bottom: 0in;">The Bountiful Blessings Produce Farm began on a shoestring budget. Jeff&rsquo;s dad already had started seeds for a large garden. They sold produce at a stand on the farm, on a busy corner in Hinckley, and at the community&rsquo;s farmers&rsquo; market. They also got involved with LocalHarvest.org, where Jeff blogs as he has time. Those first few years went well, the Wielerts believe, because people want to know where their food originates.</p>
<p style="margin-bottom: 0in;">The farm itself, these days, is smaller than it once was, about 20+ acres. That may not sound like much of a farm but Jeff and Kim are going for quality, not quantity. Actually, it&rsquo;s a lot of area to be planted and harvested by hand, and scouted for pests three or four times a week during the growing season. Although their farm is not organically certified by the USDA, a costly and labor intense process, they do not spray on a regimen and they do incorporate sustainable practices with integrated pest management. When they spray, they start with organic compounds. They don&rsquo;t use anything stronger than a one-day post-harvest interval.</p>
<p style="margin-bottom: 0in;">Here is a list of what we have to look forward as the season progresses:</p>
<ul>
<li>
<p style="margin-bottom: 0in;">Various types of tomatoes</p>
</li>
<li>
<p style="margin-bottom: 0in;">Sweet, hot, and specialty peppers</p>
</li>
<li>
<p style="margin-bottom: 0in;">Herbs</p>
</li>
<li>
<p style="margin-bottom: 0in;">Sweet corn</p>
</li>
<li>
<p style="margin-bottom: 0in;">Beets</p>
</li>
<li>
<p style="margin-bottom: 0in;">Beans</p>
</li>
<li>
<p style="margin-bottom: 0in;">Cabbage</p>
</li>
<li>
<p style="margin-bottom: 0in;">Cauliflower</p>
</li>
<li>
<p style="margin-bottom: 0in;">Broccoli</p>
</li>
</ul>
<p style="margin-bottom: 0in;">&nbsp;</p>
<p style="margin-bottom: 0in;">Here are some pictures that Jeff snapped recently. They offer a graphic sense of what is to come soon.</p>
<p style="margin-bottom: 0in;">&nbsp;</p>
<table border="1">
<tbody>
<tr>
<td>
<p style="text-align: center;"><a href="../../../content/images/uploaded/shoutout/2016/may/ckim.jpg"><img src="../../../content/images/uploaded/shoutout/2016/may/ckim.jpg" alt="" width="200" height="207" /></a></p>
<p style="text-align: center;">Cindy and Kim planting onions.</p>
</td>
<td>
<p style="text-align: center;"><a href="../../../content/images/uploaded/shoutout/2016/may/veg.jpg"><img src="../../../content/images/uploaded/shoutout/2016/may/veg.jpg" alt="" width="200" height="209" /></a></p>
<p style="text-align: center;">Soon to be planted vegetables.</p>
</td>
<td>
<p style="text-align: center;"><a href="../../../content/images/uploaded/shoutout/2016/may/chutes.jpg"><img src="../../../content/images/uploaded/shoutout/2016/may/chutes.jpg" alt="" width="200" height="207" /></a></p>
<p style="text-align: center;">Sweet corn popping it's head out.</p>
</td>
</tr>
</tbody>
</table>
<p style="margin-bottom: 0in;">&nbsp;</p>
<p style="margin-bottom: 0in;">Happy Mother&rsquo;s Day</p>
<p style="margin-bottom: 0in;">Andy</p>2016-05-03T20:41:44-05:00Blog:307http://priscosfamilymarket.com/greek-olivesOlives – Candy for the Mediterranean Diet<p><img style="float: right; padding-left: 10px;" src="../../../content/images/uploaded/blog/2016/april/olives.jpg" alt="" width="250" height="209" />Anyone who has visited our store knows that we offer a wide variety of fresh marinated olives, which can be found both in the cheese case and in bulk in our deli. Olives make up an important part of the healthy Mediterranean diet, so why not take a closer look at them? Here is some useful information regarding several varieties of olives, from harvesting facts to preparation suggestions...<br /><br /><em>(Much of the information contained in this blog article was found in a web posting on About.com, written by Nancy Gaifyllia.)</em><br /><br />The color of olives indicates what time during the harvesting season they were picked.&nbsp; Harvesting runs from October to January: The greenest olives are harvested in October, the red or pink in November, the black in December, and the wrinkled black (not to be confused with olives that have shriveled due to curing in salt) in January.</p>
<p><span style="text-decoration: underline;"><img style="float: left; padding: 0px 5px 5px 0px;" src="../../content/images/uploaded/blog/2016/april/0000420_150.jpeg" alt="pic" />Small Cretan Green Olives<br /> </span>Crete is famous for these tiny olives, which are also cultivated in Messinia and Zakynthos.&nbsp; Despite their size, they are packed with oil and are the source of some of the world's best olive oil.&nbsp; When green, small quantities are harvested as table olives.&nbsp; When black and ripe (December, January, and sometimes February), they are almost exclusively harvested for the production of olive oil.&nbsp; Most of the table olives are consumed in Greece, never reaching western markets; the olive oil, famous the world over, is consumed in Greece and exported.</p>
<p><span style="text-decoration: underline;"><img style="float: left; padding: 0 5px 5px 0;" src="../../content/images/uploaded/blog/2016/april/0000421_150.jpeg" alt="pic" />Halkithiki Green Olives<br /> </span>These olives are harvested in October and are grown solely on the Halkithiki Peninsula.&nbsp; Recently, green olives from Halkidiki were finally granted Protected Designation of Origin (PDO) status by the European Union (EU).&nbsp; A PDO product is given this designation/label to highlight the fact that it is produced in a specific geographical region, and therefore unique.&nbsp; The Halkdiki green olives are huge due to the microclimate and the geography: low-lying hills, lots of flat land and the sea being nearby.&nbsp; These olives have a unique flavor profile and, like all other olives, are very healthy for you.</p>
<p><span style="text-decoration: underline;"><img style="float: left; padding: 0 5px 5px 0;" src="../../content/images/uploaded/blog/2016/april/0000422_150.jpeg" alt="pic" />Green olives from Nafplion<br /> </span>Harvested at the beginning of the season in October, these olives are named after a town which is found on the coast and which is famous for its exotic places and nature.&nbsp; The Nafplion olive is rather small and has a nutty flavor.&nbsp; They are used in Greek specialties, including cold appetizers, as topping for warm main courses, and in salads or garnishes.&nbsp; These kinds of olives are sometimes used simply for decorating salads and various meals.&nbsp; They may also be used in local kebabs, and beside chicken, lettuce and mayo.</p>
<p><span style="text-decoration: underline;"><img style="float: left; padding: 0 5px 5px 0;" src="../../content/images/uploaded/blog/2016/april/0000423_150.jpeg" alt="pic" />Kalamata Olives, Red &amp; Black<br /> </span>Also known as "pink" olives, these are harvested in November.&nbsp; If left on the tree longer to further ripen, the Kalmata turn black and are harvested, at full ripeness, in December.&nbsp; This is the olive most recognize as the Greek olive.&nbsp; Kalamata is a region in Greece famous for its production of olives and olive oils.</p>
<p>Most Kalamata olives are split prior to being brined or pickled, which allows the flavor, particularly of vinaigrette, to soak into the interior of the olive.&nbsp; Yet before you begin eating, be aware that these olives are usually sold with their seeds in.&nbsp; If you plan to serve these, eat them yourself, or add them to recipes, be sure to remove the seed first.</p>
<p><span style="text-decoration: underline;"><img style="float: left; padding: 0 5px 5px 0;" src="../../content/images/uploaded/blog/2016/april/0000424_150.jpeg" alt="pic" />Wrinkled Black Olives or <em>"Throubes"</em></span><em><br /> </em>Unlike olives that shrivel up after curing, these are fully mature olives that are not picked...They ripen and shrivel on the tree.&nbsp; Nets are placed under the trees and the olives fall off when fully ripe. &nbsp;The wrinkling is their natural state.&nbsp; They are the only olives that can be eaten directly from the tree, but are dry-cured for commercial use.&nbsp; Most throubes come from the Greek island of Thassos.&nbsp; Favorite ways to serve them are with Patatosalata (Greek potato salad), or drizzled with olive oil and sprinkled with oregano.&nbsp; They are meaty with a strong olive taste, and are not used to make olive oil.</p>
<p>&nbsp;</p>2016-04-26T22:40:31-05:00Blog:306http://priscosfamilymarket.com/announcing-produce-department-enhancementsAnnouncing produce department enhancements!<p style="margin-bottom: 0in;"><img style="float: right; padding-left: 10px;" src="../../content/images/uploaded/shoutout/2016/april/andy.jpg" alt="" width="250" height="247" />It&rsquo;s often said that a grocery store is first judged by its produce department. While not one of our biggest departments with respect to sales, our fresh produce department is most definitely one of our most important. As you begin your shopping trip it is the produce department that you enter first. Therefore, it is critical that we offer a good first impression. We want our customers to be dazzled by the cleanliness, attractive displays, good variety, and fresh, crisp product. The produce department sets the tone for the remainder of the shopping experience.</p>
<p style="margin-bottom: 0in;">I&rsquo;m very pleased to announce that Dona Hess, formerly one of our front end checkers, has agreed to become our produce department lead.</p>
<p style="margin-bottom: 0in;"><img style="float: left; padding-right: 10px;" src="../../content/images/uploaded/shoutout/2016/april/dona.jpg" alt="" width="250" />For those of you who live on the west side of Aurora, Dona can be no stranger to you. She is a lifelong Aurora resident who grew up on the west side and attended Aurora West High School. Last August we were fortunate to have her join our team when her former employer closed shop and went out of business. Anyone who has met Dona at the checkout lane knows that she has a contagious smile and positive attitude, both of which go a long way toward making the chore of grocery shopping seem more like a fun task. For over twenty years Dona was a fixture at Nicole&rsquo;s Hallmark store where she began as a sales clerk and worked up to assistant store manager. Prior to moving over to Nichol&rsquo;s Hallmark, Dona had spent about fifteen years at another Aurora establishment, Randall Drugs &amp; Gift.</p>
<p style="margin-bottom: 0in;">When I first approached Dona with the offer of moving over to the produce department as team lead, she was very enthused and eager to learn a new skill set. I asked her to think about it and get back to me and also asked her to consider what she would like to see us accomplish in the produce department under her leadership. I wanted to be certain that Dona was aware of both the challenges and opportunities that such a position offered.</p>
<ul>
<li>
<p style="margin-bottom: 0in;">The height of the fresh produce season is approaching and we will need a sharp decision maker in place to ensure that we have plenty of fresh merchandise on hand as the summer selling season kicks off starting Memorial Day weekend.</p>
</li>
<li>
<p style="margin-bottom: 0in;">As I&rsquo;ve mentioned in previous newsletters, we have begun sourcing locally grown produce from area farms. Dona will be a great asset in making certain we spread the word to all of our customers about the many field-to-Prisco items we will have available throughout the season.</p>
</li>
<li>
<p style="margin-bottom: 0in;">In an effort to continue to upgrade the quality of the fruits and vegetables offered at Prisco's, I&rsquo;ve been looking for a new produce vendor and I am pleased to say that we have found a new supplier who has an excellent reputation for quality. With Dona joining the produce department now, she and the new vendor are making great strides helping each other get off to a running start.</p>
</li>
</ul>
<p style="margin-bottom: 0in;">A few days after first asking Dona if she would like to become our new Produce Department Lead and after she had ample time to think about the new position, I asked her once again what she hoped to accomplish and I loved her spontaneous response. <em>&ldquo;I want customers to come into our produce department and feel like they are stepping into a local farmer&rsquo;s market. I want them to know that we are here to answer their questions, and make nutritious and tasty recommendations regarding the fruits and vegetables that they purchase. I want them to realize that they are getting the freshest produce in a clean and well-stocked environment, and that no sale is complete without outstanding customer service.&rdquo;</em></p>
<p style="margin-bottom: 0in;">I hope you agree that Dona Hess is a great new addition to our Produce department. Please give her a friendly hello next time you see her in her green apron!</p>
<p style="margin-bottom: 0in;">&nbsp;</p>
<p style="margin-bottom: 0in;">Andy &ndash; General Manager</p>2016-04-26T22:24:35-05:00Blog:305http://priscosfamilymarket.com/a-little-help-with-the-obviousA little help with the obvious.<p><img style="float: right; padding-left: 10px;" src="../../../content/images/uploaded/shoutout/2016/april/andy.jpg" alt="" width="250" height="247" />You all know the popular auto insurance commercials where one actor says something like, "Did you know that a square is a plane figure with four equal straight sides and four right angles?" Then in response another actor replies, <strong>&ldquo;Everybody knows that!&rdquo;</strong></p>
<p>Well I&rsquo;m about to state one such obvious fact: Scientists and doctors universally remind us that in order to live a healthier life, fight disease, reduce stress and stave off excess weight, we should exercise regularly and eat five 1/2 cup servings of fresh fruits and vegetables per day. Here, however, is the big but! 70% of Americans (and I&rsquo;m pretty certain that holds true for our shoppers and employees as well) simply ignore that startling fact and don&rsquo;t come close to including the recommended amounts of fresh vegetables and fruits into our daily diets.</p>
<p>So here is what I thought I&rsquo;d do in this week&rsquo;s Shout Out. I wandered the web once again in search of a few helpful tips we might want to adopt in order to help make it easier to get in our daily produce needs. (And by all means, if you have other simple ideas please share them with all of us. Wouldn&rsquo;t it be great to make our neighborhood one of the healthiest in the area?)</p>
<ol>
<li>
<p><strong>DON&rsquo;T SKIP Breakfast!</strong> And don&rsquo;t make fast food your substitute. Our bodies need fuel to start the day and breakfast ("break the fast") is what gets our metabolism to start really burning calories. Since you are going to put in the effort to make a breakfast, make it a good one with ease by adding fresh berries or bananas to any cereal, pancake, or muffin you choose. In a hurry? No problem! Grab a banana, apple, pear or orange and eat it on the way to work or school.<br /><br /></p>
</li>
<li>
<p><strong>Eating a hot breakfast</strong> &ndash; even better. Add peppers, tomatoes, mushrooms or onions to your eggs for a delicious omelet, or pile the whole scramble on your favorite bread, tortilla, or bagel for a healthy, vegetable-filled breakfast sandwich.<br /><br /></p>
</li>
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<p><strong>Double up for better odds</strong> - Stir extra veggies into soups. Don&rsquo;t be afraid to stray off the beaten path just a bit. When it comes to something like soups, an overdose of chopped vegetables will not ruin the recipe. It will enhance the flavor, nutritional value, and your daily vegetable tally. A half cup of chopped vegetables and a whole cup of dark leafy greens is another serving.<br /><br /></p>
<p>3b.<strong> This works in a sandwich as well.</strong> A sandwich is another blank canvas just waiting to get stuffed with color. Take your routine turkey sandwich and jazz it up with sliced apples, cucumber, zucchini, sprouts, and spinach. A 1/2 cup of this colorful combination just scored you another serving. How hard was that?<br /><br /></p>
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<p><strong>Sometimes veggies need not be so obvious to still give you the desired effect.</strong> You can shred or grate fruits and vegetables down, or puree them up and see how creative you can get with your favorite recipes. Grated zucchini and carrots do wonders for turkey burgers, meatloaf and meatballs, adding both moisture and nutrients to the dish. Puree cooked cauliflower, winter squash, or red peppers and stir them into sauces, mashed potatoes, pot pies, or even mac &amp; cheese. I know that it is possibly messing with nature to tamper with mac &amp; cheese, but try it -- you might just like it.<br /><br /></p>
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<p><strong>Enrich a great marinara sauce.</strong> In addition to your traditional tomato sauce base, use any combination of chopped mushrooms, eggplant, onions, peppers, squash, and carrots. This versatile sauce can then be used in a variety of creative ways to add both flavor and a serving of vegetables to your day. Spoon it over noodles, mix it into lasagna, start it as a soup base, spread it over pizza crust, or use it as a dipping sauce.<br /><br /></p>
</li>
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<p><strong>Don&rsquo;t skip dessert, just pass on the unnecessary sugar and carbs.</strong> Eating ice cream or frozen yogurt? OK, two good sized scoops is plenty. Fill it out with 1/2 cup of fresh peaches, mangos or berries for a serving of fruit.</p>
<p>Cut out the buttery, fat-laden crusts. Place the filling of your favorite fruit pie recipe in individual ramekins. Bake until set and enjoy a serving of warm, satisfying fruit pie without the rich crust.<br /><br /></p>
</li>
<li>
<p><strong>Salads can be a great way to ramp up consumption of both vegetables and fruits.</strong> Just be wary of what you add, especially the dressing. I&rsquo;m not talking about salads with a wedge of iceberg and loads of bacon, cheese, and ranch. We&rsquo;re talking dark green, leafy beds with colorful, crunchy toppings. Start one meal a day with a small salad. Get creative. One cup of leafy greens + 1/2 cup of fruit or veggie toppings = 2 servings. Alternate your greens from the normal Romaine or iceberg to other leafy variants like kale or spinach.</p>
<p>Rule of thumb: The darker the greens the more nutrient rich they are. One cup of leafy greens is a serving; pile on healthy toppings of chopped fruits and you can easily get half your daily fruits and vegetables packed into one glorious salad.</p>
</li>
</ol>
<p>I never want to pass up a chance to plug the two new local farms that we will be sourcing fresh produce from this year... One is the Heritage Prairie Farm in Elburn, IL, where we get local honey and those delicious, nutrient-packed MicoGreens (available in five varieties: kale, broccoli, arugula, radish and mixed blend). Talk about an easy way to get a serving of vegetables! Just pop open a package and use it to top your burgers, or add them to a salad.</p>
<p>Within the next few weeks we will also begin receiving deliveries from the Bountiful Blessings Farm in Hinckley, IL. Keep an eye out for lettuce, spinach, kohlrabi, radish, mustard, and collard greens -- available very shortly.</p>
<p>&nbsp;</p>
<p>Healthy Eating,</p>
<p>Andy</p>2016-04-19T20:35:27-05:00Blog:304http://priscosfamilymarket.com/something-you-might-not-know-about-mushroomsSomething you might not know about mushrooms<p><img style="float: left; padding-right: 10px;" src="../../../content/images/uploaded/blog/2016/april/mushrooms.jpg" alt="" width="250" height="229" />Mushrooms are a curious lot. Here is an interesting fact: Most of the table mushrooms that we Americans eat are all of the same variety. The Latin name is Agaricus bisporus, and within that one species of mushroom are three (some would argue four) varieties, including the portobello (or portabello), cremini, and white button mushrooms.</p>
<p><img style="float: right; padding-left: 10px;" src="../../../content/images/uploaded/blog/2016/april/0000311_300.jpeg" alt="" width="150" height="104" />The truth is, the only difference between the three is age. Best known and most popular among Americans are the white button mushrooms, which are the youngest variety. They have been cultivated for that white color and soft texture but when found in the wild, these mushrooms are usually browner.</p>
<p>The cremini mushroom is a moderately mature version of the white button mushroom, which is why it has a similar flavor. It's younger than the portobello, but still related -- hence why these are sometimes sold as "baby bella" or "baby portobello" mushrooms. Their slightly more mature state means that they have a browner color, firmer texture, and better flavor than the younger white mushrooms. Cremini mushrooms are often added to stews and soups because they hold up better in liquid. The portobello is the most mature mushroom here; it's really just an overgrown white mushroom. They are left to grow for a longer period of time, until they have spread out into that delicious meaty cap.</p>
<p><strong><img style="float: right; padding-left: 10px;" src="../../../content/images/uploaded/blog/2016/april/0000312_150.jpeg" alt="" width="150" height="112" />Handling your mushrooms<br /></strong>When buying portobellos, you will want to select plump, firm, and solid mushrooms. They should not be shriveled or slippery (which indicates decomposition). The mushroom should have a nice earthy smell. Remove the mushrooms from any wrapping and spread them out on a tray. Cover with paper towels. Don't moisten the toweling or the mushrooms; place them in the refrigerator in an area that allows the air to circulate. Avoid placing any other items on top of them. The mushrooms should keep about 5 - 6 days.</p>
<p>Cooked portobellos can be frozen and will keep for several months. Place in freezer containers or bags, excluding as much air as possible. Note: Uncooked mushrooms don't freeze well.</p>
<p><strong> <img style="float: right; padding-left: 10px;" src="../../../content/images/uploaded/blog/2016/april/0000313_150.jpeg" alt="" width="150" height="112" />Basic Cooking Preparations for portobellos</strong></p>
<p><span style="text-decoration: underline;"> Grill</span> - Brush mushrooms on both sides with olive oil and season with salt and pepper to taste. Grill for 5 to 6 minutes on each side until just cooked through.</p>
<p><span style="text-decoration: underline;"> Oven Roast</span> - Brush portobellos with oil. Place each one cap-side up on a baking sheet. Roast in a pre-heated 425 degree oven for about 20 minutes.</p>
<p><span style="text-decoration: underline;">Saut&eacute;</span> - In a skillet, cook sliced, chopped, or whole mushrooms in a little oil or butter over medium-high heat, stirring or turning until tender (about 5 to 6 minutes). Other ingredients such as onions, peppers, and garlic, can be cooked along with the mushrooms. Season with your favorite herbs or spices.</p>
<p><span style="text-decoration: underline;">Cooking Tip</span></p>
<p>The longer you cook the portobello, the meatier (firmer textured) the mushroom becomes.</p>2016-04-19T20:17:33-05:00Blog:303http://priscosfamilymarket.com/a-few-fun-and-interesting-food-factsA few fun (and interesting) food facts<p><em><img style="float: left; padding-right: 10px;" src="../../Content/Images/uploaded/Blog/2016/april/onion-tears.jpg" alt="" width="225" />[Info courtesy of howitworksdaily.com, todayifoundout.com, popcorn.org]</em></p>
<p>Ever wonder why peppers taste hot, or why crackers have holes? How about why lobsters and crabs turn pink or red when cooked? Did you ever ask yourself why hamburgers are called &ldquo;hamburgers&rdquo;, or how potato fries can be French? Well, you are definitely not alone. There are all sorts of fun and interesting facts to learn about common foods, even those we eat every day!</p>
<p>Here are a few more frequently asked culinary questions for the curious reader&hellip;</p>
<p><strong><img style="float: right; padding-left: 10px;" src="../../Content/Images/uploaded/Blog/2016/april/milk.jpg" alt="" width="130" />Why is milk white?</strong></p>
<p>Milk is made up of about 87% water and 13% solids, such as fat and various proteins. Chief among these proteins is something called casein, four types of which make up about 80% of the proteins in milk. White objects in nature appear such when there is some level of light diffusion going on and no part of the visible spectrum gets reflected off the object any more than any other part of that area of the light spectrum. So as you might guess from that, these casein proteins and some of the fats in the milk scatter and deflect light. This results in milk being fairly opaque and appearing white to our eyes.</p>
<p><strong>Why does mint taste &ldquo;cold&rdquo;?</strong></p>
<p><img style="float: right; padding-left: 10px;" src="../../Content/Images/uploaded/Blog/2016/april/Mint-Leaves.jpg" alt="" width="160" height="103" />When we perceive something to be hot or cold, this is due to electrical signals from the nerves which come into contact with the hot or cold &lsquo;thing&rsquo;. Our brain then interprets these electrical signals as instructions such as &ndash; &lsquo;that is hot, don&rsquo;t touch!&rsquo; or &lsquo;that is cold&rsquo;. Mints usually contain an active ingredient called menthol. Menthol has the ability to affect the pores on our nerve cells which changes the electrical activity of the cell. This change in electrical activity corresponds to the same change that would take place if something cold came into contact with the cell. The cell interprets the change in activity due to menthol as a change in temperature and sends that information to the brain. This accounts for the &lsquo;coldness&rsquo; which we experience when eating a mint.</p>
<p><br /><strong>Why do onions make your eyes water?</strong></p>
<p><img style="float: right; padding-left: 10px;" src="../../../content/images/uploaded/blog/2016/april/onions.jpg" alt="" width="150" height="131" />Tears in the eyes are regulated by the lachrymal gland, which is situated just above your eyelids. When the brain gets a message that there is an irritant in the eye, such as the syn-propanethial-S-oxide* produced by onions when they are chopped, it then kicks the lachrymal glands into overdrive, trying to flush the irritant out of your eye(s) with tears. Cooked onions won&rsquo;t produce this same effect because the process of cooking the onion inactivates the enzymes needed to make the syn-propanethial-S-oxide. So you can safely chew the cooked onions without getting teary-eyed.</p>
<p>* When this substance, in a gaseous state, comes in contact with the moisture in your eye, it triggers a burning sensation via the ciliary nerve.</p>
<p><br /><strong>Hey, why do crackers have holes?</strong></p>
<p><img style="float: right; padding-left: 10px;" src="../../Content/Images/uploaded/Blog/2016/april/saltines.jpg" alt="" width="150" height="92" />Surprisingly, it turns out the holes are there for a reason, not just for decoration or for convenience in some manufacturing process, as one might expect. In actuality, without these holes, crackers wouldn&rsquo;t bake correctly. These holes allow steam to escape during cooking. This keeps the crackers flat, instead of rising a bit like a normal biscuit as the steam tries to escape; these holes also help to properly crisp the crackers.</p>
<p><br /><strong>Speaking of holes, why does swiss cheese have them?</strong></p>
<p><img style="float: right; padding-left: 10px;" src="../../Content/Images/uploaded/Blog/2016/april/swiss-cheese.jpg" alt="" width="120" height="90" />The holes in Swiss cheese come from bacteria that form during the aging process. This specific type of bacteria is unique to Swiss cheeses due to the type of starter used and the specific temperature the cheese wheels are stored at during aging. This bacteria gives off carbon dioxide. The carbon dioxide forms bubbles in the cheese and when the bubbles "pop" holes are created.</p>
<p><br /><strong>Why does popcorn pop?</strong></p>
<p><img style="float: right; padding-left: 10px;" src="../../Content/Images/uploaded/Blog/2016/april/popcorn.jpg" alt="" width="140" height="139" />Each kernel of popcorn contains a small drop of water stored inside a circle of soft starch. Popcorn needs between 13.5-14% moisture to pop. The soft starch is surrounded by the kernel's hard outer surface. As the kernel heats up, the water begins to expand. Around 212 degrees the water turns into steam and changes the starch inside each kernel into a superhot gelatinous goop. The kernel continues to heat to about 347 degrees. The pressure inside the grain will reach 135 pounds per square inch before finally bursting the hull open. As it explodes, steam inside the kernel is released. The soft starch inside the popcorn becomes inflated and spills out, cooling immediately and forming into the odd shape we know and love. A kernel will swell 40-50 times its original size!</p>
<p><strong>Why does salt enhance flavors?</strong></p>
<p><img style="float: right; padding-left: 10px;" src="../../Content/Images/uploaded/Blog/2016/april/add-salt.jpg" alt="" width="150" height="113" />This is partially due to the simple fact that &ldquo;saltiness&rdquo; is one of the five primary basic tastes the human tongue can detect. Those five tastes being: salt, bitter, sweet, sour, and umami. The extra salt has other effects as well though, outside of simply making things more salty. Particularly, adding salt to foods helps certain molecules in those foods more easily release into the air, thus helping the aroma of the food, which is important in our perception of taste. Salt also has been shown to help suppress the bitter taste. So adding a bit of salt won&rsquo;t just increase your salty taste perception, but will also decrease your bitter taste perception in any given food. Finally, adding salt to sweet or sour things, while not shown to suppress sweet or sour flavors as with bitter flavors, will help balance out the taste a bit by making the perceived flavor, for instance of sugary candies or lemons, less one dimensional.</p>
<p>&nbsp;</p>2016-04-12T22:23:02-05:00Blog:302http://priscosfamilymarket.com/take-your-grilling-skills-up-a-notch-or-two-with-grilling-planks-and-seasoned-wood-chipsTake your Grilling Skills Up a Notch or Two… With Grilling Planks and Seasoned Wood Chips.<p><img style="float: right; padding-left: 10px;" src="../../content/images/uploaded/shoutout/2016/april/chris-tope.jpg" alt="" width="225" height="269" />Before you know it Memorial Day, the official kick off for the annual grilling season, will be here. Like many of you, I am eagerly looking forward to letting my creative juices flow and to try new firsts when it comes to being the captain of our family&rsquo;s patio and barbeque grill.</p>
<p>After reading a few articles about meat smoking and just how popular it is becoming, I came across another idea far less expensive than buying a smoker but which may prove to be equally exciting, <em><strong>Wood Plank Grilling</strong></em>.</p>
<p>About a week ago we received dozens of new grilling spices and rubs and a great selection of wood planks, wood chips, and paper-thin wooden wraps. For most customers this is something new, so let me tell you about this fun way of grilling your favorite meats and seafood...</p>
<p>Put simply, planking is cooking food directly on a piece of hardwood. When cooking this way, the surface of the food touching the wood picks up some of the plank's natural flavors. Although there's some debate on the origins of planking, it's been documented that Native Americans in the Pacific Northwest pinned their salmon to large wood boards, then slow cooked them -- planking. Since then, the method has been carried down and modified for the home cook. The grill is the primary means of planking, but it has also been adapted for use in the oven.</p>
<p><span style="text-decoration: underline;">Plank preparation is key</span></p>
<p>A plank must be soaked in water for at least 30 minutes prior to grilling to avoid over-charring or catching fire. Rimmed cookie sheets are perfect for soaking planks -- just place a plank in the pan, add enough water to completely cover it, then weigh the plank down to keep it submerged (try using a medium-sized pot for this). If the rims on your pans aren&rsquo;t deep enough, use a large baking pan to submerge your planks in the kitchen sink. If time permits, I prefer to soak my planks for a minimum of an hour, flipping halfway through to ensure they're evenly and thoroughly soaked. ALSO: You don&rsquo;t need to limit your imagination by just using water to soak the planks. Why not add additional flavor and aroma with apple juice, wine, or perhaps beer?</p>
<p><img style="float: left; padding-right: 10px;" src="../../../content/images/uploaded/shoutout/2016/april/chicken-b.jpg" alt="" width="250" height="208" /></p>
<p><span style="text-decoration: underline;">Cooking Methods</span></p>
<p>Indirect heat is what you need when grilling on wooden planks. This is accomplished using a two-zone indirect fire. Arrange the food on your planks, then place them on the cool side of the grill and cover. The longer the food cooks, the more time it has to get saturated with the wood's flavor, so work with a medium heat to extend the cooking time with a full, indirect cook.</p>
<p>Another method starts by using a two-zone indirect fire and placing an empty plank over the hot side of the grill. Let it go until it just starts to blacken and smoke, then flip the plank, place the food on the charred side, and move it to the cool side of the grill, cover, and cook. Starting on a scorched and smoking plank gives a deeper wood flavor compared to the pure indirect method. It's also great for quicker cooking fish fillets.</p>
<p>There are some who say that you can grill on a plank over direct fire; this will likely kill the plank beyond reuse, but it also produces more smoke and potentially more wood flavor. When grilling steaks on planks it is preferable to first sear the meat before placing it on the plank because it just wouldn&rsquo;t be right to grill a steak without a well-developed crust.</p>
<p>No matter what method you choose, it's always a good idea to have a squirt bottle with water handy to smolder the plank if it catches fire. Or just add some extra moisture if any area of the plank seems to blacken too quickly.</p>
<p><span style="text-decoration: underline;">Reusing Wooden Planks</span></p>
<p>There's no problem reusing the plank. Just make it a point to place a note with each plank explaining what was cooked on it -- you don&rsquo;t want to prepare different foods on the same plank or your meal flavors will blend with each other.</p>
<p>As long as there's still wood left and the plank hasn't been charred through, there's no problem reusing the plank. To clean a plank, start by scrubbing it down with water and a scouring pad without soap -- you don't want soap soaking into the plank and staying there. If there's some excess char or food that just won't dislodge, then it's time to bust out a piece of fine sandpaper and go at it until the plank is clean. Once it's washed, it's important to let it completely dry out before storing it away to prevent molding.</p>
<p><img style="float: left; padding-right: 10px;" src="../../../content/images/uploaded/shoutout/2016/april/wood-chips.jpg" alt="" width="150" height="158" /><img style="float: right; padding-left: 10px;" src="../../../content/images/uploaded/shoutout/2016/april/wood-planks.jpg" alt="" width="150" height="157" /></p>
<p><span style="text-decoration: underline;">Plank &amp; Wood Chip Pairings</span></p>
<p>Just as we know that there are right and wrong ways to pair wine and beer with various foods, the same is true when selecting what type of wood to use for the food that you wish to grill.</p>
<ul>
<li>
<p>ALDER &ndash; a Pacific Northwest favorite offering a delicate, earthy flavor with a hint of sweetness. Alder&rsquo;s subtle, all-purpose smokiness pairs especially well with halibut and other mild fish, seafood, pork and poultry.</p>
</li>
<li>
<p>APPLE - Apple wood produces a sweet, fruity smoke that is the strongest and most popular of the fruit woods. It pairs well with fish, poultry and pork.</p>
</li>
<li>
<p>CHERRY - Cherry gives fantastic flavor with its sweet and fruity smoke. Cherry is a popular choice and pairs well with poultry, turkey and Cornish game hens.</p>
</li>
<li>
<p>HICKORY - Strong and bold, hickory is ideal when you want a distinctive, savory smoke. Hickory pairs well with beef, lamb and wild game.</p>
</li>
<li>
<p>MAPLE - Maple is the sweetest smoke of the grilling woods. It is subtle, balanced, and shares a special alchemy with pork and ham.</p>
</li>
<li>
<p>MESQUITE - If you want to make a statement, use Mesquite. It burns hot and fast, and is the boldest smoke out there. Mesquite works best with beef and is the wood of choice for the Texas-style brisket barbeque.</p>
</li>
<li>
<p>NW BLEND - The best of all worlds and a perfect blend that will light up your taste buds. Maple provides the sweet notes, cherry compliments the maple, and the alder rounds it all out with a mild smokiness.</p>
</li>
</ul>
<p>Next time you visit our store be certain to look over our selection of wood planks, chips and wraps, and by all means, if you have questions (or perhaps a suggestion for a good planking recipe), please ask for me in the meat department and let&rsquo;s chat.</p>
<p>&nbsp;</p>
<p>Enjoy your grill!</p>
<p>Chris Tope &ndash; Meat Manager.</p>2016-04-12T21:58:07-05:00Blog:301http://priscosfamilymarket.com/what-you-may-not-know-about-asparagusWhat you may not know about Asparagus.<p><img style="float: right; padding: 20px;" src="../../../content/images/uploaded/blog/2016/april/asparagus.jpg" alt="asparagus" width="200" height="300" />Did you know that from the time that asparagus sprouts from a seed, it will be three to four years before any edible asparagus is produced? &nbsp;&nbsp;Asparagus is also a crop that takes up a lot more space than others. Farmers need to devote several square feet to each plant in order to get them to produce on an annual basis. &nbsp;Another interesting fact is that we are actually eating the tiny young shoots of what would become a giant, fern-like woody plant if left to mature. If you have ever eaten asparagus spears that have grown too far or been stored too long, you know that they become very stringy and wood-like...And not at all pleasant to eat!&nbsp;</p>
<p><strong>Asparagus Season</strong></p>
<p>Asparagus is harvested from March through June, depending on the region. Early in the season, spears may be as thin as pencils; towards the end of the season, fatter, meatier spears become available. Don&rsquo;t misinterpret the previous comment, however: Thickness in no way indicates tenderness, which is related to how the plant is grown and how soon it is eaten after harvest rather than spear size. Poorly or long-stored thin asparagus can be tough and flavorless; fresh, fat spears can be remarkably sweet and tender.</p>
<p><strong>Preparing Asparagus</strong></p>
<p>Begin by rinsing asparagus under cold running water to remove any dirt or sand.&nbsp; Do not wash until ready to use. Store the asparagus unwashed. &nbsp;You will want to trim off the bottom ends of the stalks. Find the area where the green color starts to fade. This is where the tough woody end begins and the stalk should be trimmed off here. Do not remove the spears at the top of the stalk.</p>
<p>An alternative method is to snap off the portion of the asparagus you want to exclude. Hold the spear firmly towards the end and bend it until it breaks naturally. The spear should break at the point where it becomes tough.</p>
<p>If you have a recipe that calls for "cut" asparagus, the spears should be cut at a diagonal in 1 and 2 inch pieces. Several spears can be cut at one time. Cutting the spears into pieces will expose the most flesh and help to ensure even cooking, which may be critical for some recipes.</p>
<p><strong>Cooking Asparagus</strong></p>
<p>Asparagus can be cooked in many ways, including roasting, grilling, steaming, boiling, pan-roasting and frying. Determining how to prepare it, however, depends as much on your taste as the asparagus itself. Generally speaking, thinner spears are better for roasting, grilling, stir-frying, tossing with pasta, or eating raw in salads, and thicker asparagus is traditionally left whole, so its tender, meaty texture can be appreciated. Try it steamed with butter or hollandaise sauce, or blanched and chilled with vinaigrette or other dressing.</p>
<p>&nbsp;</p>
<p>Enjoy these delicious Asparagus recipes <a href="../../recipes/?ingredient=asparagus">http://www.priscosfamilymarket.com/recipes/?ingredient=asparagus</a>&nbsp;</p>
<p>&nbsp;</p>
<p>&nbsp;</p>2016-04-06T02:18:26-05:00Blog:300http://priscosfamilymarket.com/local-crop-reportLocal Crop Report<p><img style="float: right; padding-left: 10px;" src="../../content/images/uploaded/shoutout/2016/march/andy.jpg" alt="" width="225" height="223" /></p>
<p>In February, I shared with you the exciting news that this year we will be sourcing some of our fresh produce locally while in season and available.&nbsp; We met with Jeff &amp; Kim&nbsp;Wielert who own and farm the Bountiful Blessings Farm in Hinckley IL, just 20 miles west of our store.&nbsp; Last week I checked in with Jeff to get an update on how things are going this early in the growing season.&nbsp; As always, Jeff was very optimistic and eager to fill us in.</p>
<p>As he explained, the weather is always a challenge but Kim and he feel that they have a good chance of making 2016 their best season ever. &nbsp;That is good news for Prisco shoppers because it&rsquo;s the goal of the Wielerts to provide our customers top quality, fresh, locally grown, produce at a reasonable price throughout the season.</p>
<p>They began planting in green houses at the end of February and so far things are looking great. In fact, Jeff told me that he anticipates having some early product within the next month. Last week he planted lettuce, spinach, kohlrabi, kale, other assorted crops in their high tunnels (protected growing boxes). Jeff says that this will give tham a three to four-week jump on the season. &nbsp;Their potatoes and dry onions are being planted this week. Bunching onions and radishes will be going to the field shortly. The peppers and tomatoes are looking great, but have to wait a bit for frost free days ahead before transplanting them to the soil.</p>
<p>Looking at the long range forecast, Jeff told me <em>&ldquo;April is going to be on the cool side. This is good and bad. The good side is that the cold weather crops will love it! The bad is that the warmer weather crops will be postponed a bit. With that being said, I still think this will be an excellent growing season. &ldquo;</em></p>
<p>Finally, I was surprised to learn that Jeff plans to have lettuce, spinach, kohlrabi, radish, mustard and collard greens available around the end of April so keep a look out for updates which we will pass along as items become available.</p>
<p>We also have exciting news from one of our other local farm partners, Heritage Prairie Farms in Elburn IL, less than 15 miles due north, just off Randall Road.&nbsp; We have been selling their organic MicroGreens for the past couple of months and I&rsquo;m encouraged to share that this super healthy food source is really starting to catch on.&nbsp; If you haven&rsquo;t tried these local nutrient packed dynamos yet, please consider doing so.&nbsp; We offer five varieties; kale, broccoli, arugula, radish and mixed blend.&nbsp; MicroGreens are the edible young seedlings of immature plants, harvested at 7-14 days after germination. Typically ranging in size from 1-3 inches tall, MicroGreens are older than sprouts and much younger than petite or baby greens. MicroGreens are specifically selected for their unique color and flavor.&nbsp; In recent studies by the USDA, MicroGreens were discovered to be more nutrient-dense than their mature counterparts so thy make a great addition to any salad, a burger topping, to try them on a cold cut sandwich.&nbsp; We all could do a better job of eating more vegetables and fresh locally grown organic MicroGreens are a great alternative.&nbsp;&nbsp; We have also been selling local honey from Heritage Prairie Farm and have been trouble keeping it in stock alone with the other locally produced honey from our friends and neighbors Charles and Karen Lorence.</p>
<p>Stay tuned for more updates on local foods and as always enjoy the local bounty.</p>
<p>&nbsp;</p>
<p>-Andy</p>2016-04-06T02:10:45-05:00Blog:299http://priscosfamilymarket.com/superfoodsSUPERFOODS<p><img style="float: right; padding: 20px;" src="../../content/images/uploaded/blog/2016/march/salmon.jpg" alt="Salmon" width="300" height="200" /></p>
<p>Fortunately, Americans as a whole are becoming more and more health conscious; many of us are taking steps to improve our quality of life wherever possible, and this is especially true when it comes to the kinds of foods we eat.</p>
<p>The ability to be selective has made eating healthier easier for us. The modern grocery store or outdoor market offers at the very least dozens of types of fruits and vegetables, and a variety of protein sources -- more than enough for even the pickiest of palates to find something tasty. We've come so far in sheer variety, in fact, that we can take pickiness to a whole new level and start being selective about which of the already high-quality foods we want to consume...</p>
<p>This brings us to the idea of superfoods, a term used to describe any food with high nutrient or phytochemical content which may confer health benefits. By definition, superfoods are calorie sparse and nutrient dense, meaning they pack a lot of punch for their weight as far as goodness goes. They are superior sources of anti-oxidants and essential nutrients -- nutrients we need but cannot make ourselves.</p>
<p>Here is a list of common superfoods (and -fruits!), courtesy of superfoodsrx.com:</p>
<p><strong>APPLES</strong></p>
<p>Apples are a powerful source of antioxidants, including polyphenols, flavonoids, and vitamin C, as well as good source of fiber, and potassium. There are only 47 calories in an average sized apple. The secret behind the super antioxidant capacity of the apple is its skin. The apple skin alone provides two to six times the antioxidant activity of the apple flesh alone. So it is important to eat the skin to obtain the full health benefits of apples.</p>
<p><strong>AVOCADO</strong></p>
<p>If avocados were only delicious and versatile, they would still be a treat worth serving frequently. Recent research has demonstrated that avocados also offer some surprising and powerful health benefits. One of the most nutrient-dense foods, avocados are high in fiber and, ounce for ounce, top the charts among all fruits for folate, potassium, vitamin E, and magnesium.</p>
<p><strong>GARLIC</strong></p>
<p>It's hard to imagine Italian, French, or Asian cooking without garlic. The big news on garlic isn't its ability to flavor a dish, but rather its considerable role as a health promoter. Indeed, recent findings on the power of garlic to fight cancer and cardiovascular disease, as well as its anti-inflammatory and antiviral properties, give garlic the bona fides to elevate it to superfood status.</p>
<p><strong>SPINACH</strong></p>
<p>Spinach and its green, leafy sidekicks, are among the most nutritious foods on earth. Calorie for calorie, spinach provides more nutrients than any other food. Along with wild salmon and blueberries, spinach is an all-star superfood that packs an incredible nutritional wallop. Low in calories and jam-packed with nutrients, spinach should be a regular part of your daily menu.</p>
<p><strong>TURKEY</strong></p>
<p>Highly nutritious, low in fat, inexpensive, versatile, and always available, the turkey has finally come into its own. Skinless turkey breast is one of, if not the leanest meat protein sources on the planet. This alone could make it a superfood: but turkey also offers a rich array of nutrients, particularly niacin, selenium, vitamins B6 and B12, and zinc. These nutrients are heart-healthy and are also valuable in helping to lower the risk for cancer.</p>
<p><strong>WILD SALMON</strong></p>
<p>Salmon is one of the richest, tastiest, readily available sources of marine-derived omega-3 fatty acids. Research shows that omega-3 fatty acids reduce inflammation and may help lower risk of chronic diseases such as heart disease, cancer, and arthritis. Omega-3 fatty acids are highly concentrated in the brain and appear to be important for brain memory and performance, and behavioral function. By including wild salmon in your diet two to four times a week, you should achieve optimal protection against a multitude of diseases that have been associated with low intakes of these critical fats.</p>2016-03-30T01:56:02-05:00Blog:298http://priscosfamilymarket.com/when-cooking-look-for-a-good-oil-2When cooking look for a good oil!<p><img style="float: right; padding-left: 10px;" src="../../content/images/uploaded/shoutout/2016/march/andy.jpg" alt="" width="225" height="223" /></p>
<p>Some of our shoppers have recently asked a question that I&rsquo;d like to address in this Shout Out, as it may be of help to other as well. Customers have asked, &ldquo;What is the best oil to use for cooking?&rdquo;</p>
<p>Because of our Italian heritage and the fact that our store has been considered an Italian specialty store for ninety years, we sell a disproportionally larger amount of olive oil and extra virgin olive oil as compared to more conventional grocery stores. &nbsp;In general, however, we Americans consume very small amounts of this great oil when compared to many of our European &amp; Mediterranean neighbors, and it&rsquo;s something I&rsquo;d like all of our customers to pay more attention to for their own health and good eating.&nbsp; Olive oil is a monounsaturated fat and research shows that monounsaturated fats help keep &ldquo;bad&rdquo; LDL cholesterol low and boost levels of &ldquo;good&rdquo; HDL cholesterol. In addition, extra-virgin olive oil is high in antioxidants called polyphenols that have been linked to heart health. &ldquo;Pure&rdquo; olive oil (i.e., not virgin) doesn&rsquo;t contain these &ldquo;bonus&rdquo; antioxidants.</p>
<p>True virgin olive oil has an abundance of antioxidants, vitamins and minerals. It has been used for centuries for its anti-inflammatory properties. Because it is derived directly from the fruit of the plant, it also helps with digestion. The more processing the oil is subjected too, the less nutrients and benefits it offers. It is extracted from olives using a variety of processes, the most common being the cold-pressed process. Other extraction methods include using chemicals and solvents that remove the majority of oil but leave the olive itself intact.&nbsp; For olive oil to be considered "virgin" or "extra-virgin," there can be no chemicals or alternative methods used in the extraction process. Virgin oils are achieved through the pressing process where the oil is literally pressed from the olive. In the United States, the labeling of olive oil is not strictly regulated, and chemically extracted oil has been sold as "virgin." When chemicals are used to remove the oil, many of the antioxidants and other powerful nutrients are destroyed.</p>
<p>For cooking, olive oil is known for adding flavor without making foods overly greasy. It breaks down easily and can actually improve the overall texture of pasta. Unlike other oils, extra-virgin oil that is used in cooking does not lose its beneficial properties the way other oils do when they are heated.&nbsp; There is a myth spreading in some circles that cooking with olive oil can be bad for your health.&nbsp; It said that it isn&rsquo;t stable and oxidizes when heated, forming harmful by-products in the process. While this is true for other oils like canola and vegetable oil, this is not the case with olive oil. It has some unique qualities that make it stable under cooking conditions, and provided you&rsquo;re buying high quality olive oil to begin with, you can saut&eacute; to your heart&rsquo;s content.</p>
<p>One of the questions we are often asked is what happens when olive oil is heated and/or used for frying. The important thing about cooking with any oil (olive or otherwise) is not to heat the oil over its smoke point (also referred to as smoking point). The smoke point refers to the temperature at which a cooking fat or oil begins to break down. The substance smokes or burns, and gives food an unpleasant taste. &nbsp;The smoke point of oil varies with its quality. High quality extra virgin olive oils (with low free fatty acids) have a high smoke point. They are an excellent choice, but can be considered an expensive choice. &nbsp;&nbsp;When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures. Its high smoke point (410&ordm;F) is well above the ideal temperature for frying food (356&ordm;F). The digestibility of olive oil is not affected when it is heated, even when it is re-used several times for frying.</p>2016-03-30T01:47:24-05:00Blog:296http://priscosfamilymarket.com/easter-traditions-with-a-twistEaster Traditions with a Twist<p style="margin-bottom: 0in;"><img style="float: right; padding-left: 10px;" src="../../../content/images/uploaded/blog/2016/march/lamb.jpg" alt="" width="225" height="206" />Easter is always a busy time at a food store because, as with many major holidays, it's traditionally a time when families gather together to share a meal. Not just any meal, either, but what most would consider a feast. It&rsquo;s a time when foods that we have loved since childhood are planned, shopped for and prepared with great care and attention to detail. It&rsquo;s a time when, in most cases, paper plates and plastic flatware are foregone in deference to Mom&rsquo;s best china, crystal and silverware. Last week&rsquo;s blog focused on our sweet tooth with suggested Easter desserts. This week, let&rsquo;s concentrate on the main course.</p>
<p>Family holiday meal traditions are a key part of our heritage and something every family wants to preserve, but at the same time it&rsquo;s always fun to add something new to the mix so we did a little research and have come up with a few ideas that you might like to try this year.</p>
<h2>Brunch</h2>
<p>If you are serving Easter brunch as opposed to a dinner, here is a real crowd pleaser that is nothing more than a knock-off of a popular quiche recipe.</p>
<p><span style="text-decoration: underline;"><a href="../../recipes/20936">Breakfast Strata Lorraine</a></span></p>
<p><a href="http://www.brookhavenmarket.com/recipes/20936"><br /> <img src="http://static.procomarketing.com/photos/20936.jpg" alt="" /></a></p>
<h2>&nbsp;</h2>
<h2>Easter Dinner Suggestions</h2>
<p>As guests arrive it&rsquo;s nice to serve a light but tasty appetizer, and here is one that will help you use up all those hard boiled Easter eggs that your children would just as soon pass over on their way to the peeps and jelly beans.</p>
<p><span style="text-decoration: underline;"><a href="../../recipes/20937">Lemon-Dill Chicken Salad-Stuffed Eggs</a></span></p>
<p><a href="http://www.brookhavenmarket.com/recipes/20937"><br /> <img src="http://static.procomarketing.com/photos/20937.jpg" alt="" /></a></p>
<p>&nbsp;</p>
<p>Side dishes are always a good way to introduce new items to a holiday table. This way if a guest is a bit leery of trying, say, a new vegetable, it can easily be passed over with no commotion. Also keep in mind your guests with special dietary needs. This one should suit your vegetarian and vegan quests.</p>
<p><span style="text-decoration: underline;"><a href="../../recipes/20938">Spring Pea Orzo</a></span></p>
<p><a href="http://www.brookhavenmarket.com/recipes/20938"><br /> <img src="http://static.procomarketing.com/photos/20938.jpg" alt="" /></a></p>
<p>&nbsp;</p>2016-03-22T14:58:27-05:00Blog:295http://priscosfamilymarket.com/ideas-to-help-make-this-easter-dinner-memorableIdeas to help make this Easter dinner memorable<p style="margin-bottom: 0in;"><img style="float: right; padding-left: 10px;" src="../../../content/images/uploaded/shoutout/2016/march/beth.jpg" alt="" width="225" height="247" />As with other major holidays, every family seems to have certain traditional Easter dishes that they serve year after year. For the most part our customers favor ham to a large extent with Easter lamb following at a pretty close second. Many customers are even opting to have both and let guests serve themselves what they prefer.</p>
<p style="margin-bottom: 0in;">The beauty of a ham or a half ham is that they are so easy to prepare. You can go for the traditional baked ham of course, but lots of customers prefer the easy to carve spiral hams. One word of caution, however, with the spiral ham: be careful not to leave it in the oven too long. Spiral hams tend to dry out much more easily than hams you carve the meat off the bone yourself. The best way to be assured of a delicious ham is to use a meat thermometer. As you insert the thermometer into the ham, be sure to have it touch the meat only and not the bone. Once you achieve an internal temperature of 145 degrees F., take your ham out of the oven and let it rest for 20 minutes before slicing.</p>
<p style="margin-bottom: 0in;">This year we have added a new line of hams that we feel will be very popular. Everyone knows what a great line of cold cuts <strong>Boar&rsquo;s Head</strong> offers, so we are bringing in their small half hams - specifically their <strong>Black Forest, Tavern, Sweet Slice and Maple Honey hams</strong>. You will find them all in the fresh meat case with our other ham offerings.</p>
<p style="margin-bottom: 0in;">Speaking of family traditions again for a moment, here is one many families follow each year... Save the ham bone after all the slices have been removed. You can use it as the base for a flavorful split pea, bean or lentil soup. We know this is a popular meal by the amount of dry beans and split peas we sell the week after Easter each year.</p>
<p style="margin-bottom: 0in;">The other Easter mainstay as mentioned earlier is lamb. Our store has been selling families their delicious USDA Choice Grade lamb for 90 years and we are proud to say that a number of our customers will shop nowhere else for their Easter lamb because they know we will never disappoint them.</p>
<p style="margin-bottom: 0in;">As in the past, we try of offer our lamb in several variations in order to make certain we have covered all our bases. In recent years we have found that our most popular roast is the <strong>EZ carve semi-boneless leg of lamb</strong>. People find it easier to serve and with much less waste than the full bone-in version. For those with a flair for the more dramatic, we also offer the king of lamb roasts, a French cut rack of lamb. If that&rsquo;s your choice, please call us ahead to order it so we have time to fully cut and dress it for you! Here&rsquo;s another tip: If you are serving lamb this year, be certain to add a jar of mint jelly to the shopping list. Our family wouldn&rsquo;t dream of lamb without a side of mint jelly.</p>
<p style="margin-bottom: 0in;">Three other things you will want to consider adding to your shopping list are a pan of our homemade lasagna, our home-baked dinner rolls, and to top it all off a couple of our Farmers Market home-baked pies. This week we will have lots of different varieties to choose from, including strawberry rhubarb and pineapple upside-down pies.</p>
<p style="margin-bottom: 0in;">One last suggestion... If you are having a crowd over for Easter you might want to consider ordering one of our pre-made appetizer or party trays. <a href="../../../content/images/uploaded/flyer/flyer.html">Check out details here</a>.</p>
<p style="margin-bottom: 0in;">For many families, a big tradition in addition to Easter dinner is Easter breakfast. If you want something easy to prepare, why not let us do the lion&rsquo;s share of the work for you by serving a pair of our home made Easter quiches? This year we are making a vegetable and a spinach &amp; bacon version.</p>
<p style="margin-bottom: 0in;">In our meat case you will find our ever-popular Easter breakfast items, our homemade pork sausage patties or links, and our homemade Swedish potato sausage.</p>
<p style="margin-bottom: 0in;">&nbsp;</p>
<p style="margin-bottom: 0in;">From all of our family to yours,</p>
<p style="margin-bottom: 0in;">Have a very Happy Easter!</p>
<p style="margin-bottom: 0in;">&nbsp;</p>
<p style="margin-bottom: 0in;">Beth</p>2016-03-22T14:32:16-05:00Blog:294http://priscosfamilymarket.com/simple-easter-crafts-for-kidsSimple Easter Crafts for Kids<p><img style="float: right;" src="../../../Content/Images/uploaded/Blog/2016/march/easter.jpg" alt="" width="300" height="248" />One of the best parts of any holiday is creating a fun, festive atmosphere for friends and family to enjoy. For children, holidays are particularly special because not only are they a break from the usual routine, but they often give children free reign with their imaginations.</p>
<p>Easter is one of those holidays where this is especially true. From the more traditional activity of coloring hard-boiled eggs, to creating garlands from paper rings and paintings from pastels, there are so many fun projects for kids to do, and so many colors and materials to choose from!</p>
<p>So if you want to give your children something to do while you are occupied with preparing for your Easter get-together, or if you want a great opportunity to bond with your children with a fun project (and brighten up your house at the same time!), try some of these great crafts courtesy of...</p>
<p><em>activityvillage.co.uk</em></p>
<p>&nbsp;</p>
<p><strong>Bunny Mask</strong></p>
<p><img src="../../Content/Images/uploaded/Blog/2016/march/bunny_mask.jpg" alt="" width="125" height="164" /></p>
<p>"Use a paper plate and some craft cupboard bits and pieces to make a cute bunny mask..."</p>
<p>You will need:</p>
<p>A paper plate<br />Pink paint *<br />Pink card *<br />White pipe cleaner (chenille stem)<br />Elastic thread<br />Glue<br />Black pen</p>
<p><span style="text-decoration: underline;">Instructions</span></p>
<p>Paint the back of the paper plate pink and leave to dry.</p>
<p>Cut out two eye holes. Snip the pipe cleaner into 3 and twist together in the centre. Glue to the centre of the face.</p>
<p>Cut out a nose from pink card and glue to the centre of the pipe cleaners.</p>
<p>Cut out two ears from the card and glue to the top of the head. Draw on a mouth with black pen.</p>
<p>Make two small holes, one either side of the face. Tie through the elastic thread.</p>
<p><br />* Of course, the mask can be any color your child prefers!</p>
<p>&nbsp;</p>
<p><strong>Polystyrene Egg Bunny</strong></p>
<p><img src="../../Content/Images/uploaded/Blog/2016/march/bunny_egg.jpg" alt="" width="125" height="176" /></p>
<p>"This Polystyrene Egg Bunny makes a great table decoration that the kids will be really proud of! "</p>
<p>You will need:</p>
<p>A large polystyrene egg<br />Pink paint<br />Pink craft foam<br />Googly eyes<br />White pipe cleaner (chenille stem)<br />White pompom<br />Glue</p>
<p><span style="text-decoration: underline;">Instructions</span></p>
<p>Paint the egg pink and leave to dry.</p>
<p>Cut the chenille stem into 3 short lengths. Glue these to the front of the egg as whiskers.</p>
<p>From the pink foam, cut two feet, two ears and a nose and glue these to your rabbit.</p>
<p>Add two googly eyes and a pompom tail and leave the glue to dry.</p>
<p>&nbsp;</p>
<p><strong>Easter Chick Thumb Prints</strong></p>
<p><img src="../../Content/Images/uploaded/Blog/2016/march/chick_print.jpg" alt="" width="125" height="114" /></p>
<p>"Why not have a go at making some of these gorgeous thumbprint chicks! All you need are some yellow poster paint, scraps of orange paper or felt (or an orange pen) and a black pen. Children love making thumbprints, and even the youngest children will enjoy trying this with your help!</p>
<p>You could use the chicks to decorate Easter cards and gift tags for friends and family, or go into production and make some wrapping paper!</p>
<p>Pour a little yellow paint onto a pad of folded newspaper or a paper plate and gently dip the child's thumb into it. We found that the second print was usually the best. Practice a few times until you get the hang of it.</p>
<p>When your thumbprints are dry, add details with a black and orange pen (or cut snips of orange paper or felt for the beaks). Older children may enjoy adding speech bubbles with 'cheep cheep' or other chick-like noises inside."</p>
<p>&nbsp;</p>
<p><strong>Tissue Paper Stained Glass Egg</strong></p>
<p><img src="../../Content/Images/uploaded/Blog/2016/march/tissue_egg.jpg" alt="" width="125" height="170" /></p>
<p>You will need:</p>
<p>Black card<br />Glue<br />Tissue paper (various colors)</p>
<p><span style="text-decoration: underline;">Instructions</span></p>
<p>Fold the black card in half and cut out an egg from the center of the card. Carefully cut out sections from the middle of the egg to make a pattern.</p>
<p>Glue on pieces of tissue paper to cover each of the holes.</p>
<p>Stick your egg up onto the window and let the sun shine through.</p>
<p>&nbsp;</p>2016-03-15T17:26:23-05:00Blog:293http://priscosfamilymarket.com/a-few-tips-to-help-shake-the-winter-bluesA few tips to help shake the winter blues.<p style="margin-bottom: 0in;"><img style="float: right; padding-left: 10px;" src="../../../content/images/uploaded/shoutout/2016/march/andy.jpg" alt="" width="225" height="223" />This has certainly been an unusual winter. One of the mildest our area has on record, in fact. That being said, however, it doesn&rsquo;t change the fact that most of us just want to get on with Spring. Virtually everyone is looking forward to the sunshine, flowers and warm, fresh air outside. Even those folks who love their winter sports like skating, skiing, and walks in a winter woods have been disappointed in this year&rsquo;s poor showing, so don&rsquo;t we all just want to see that first crocus bloom? After several gloomy days, I decided to do a little web research on the matter and learned some interesting things about the winter blues and what you might do to get past them. After all, I promised you at the beginning of the year that we were going to do our best to help educate our customers about the foods we sell.</p>
<p style="margin-bottom: 0in;">Although nearly everyone is eager to see the end of winter, for a large chunk of the population the constant lack of sunshine and being confined indoors has a bigger impact than some of us experience, and these folks are affected by a psychological phenomena known, appropriately, as SAD (seasonal affective disorder). One theory for the cause of SAD is that less sunlight during fall and winter leads to the brain making less serotonin, a chemical linked to brain pathways which regulate hunger and feelings of well-being.</p>
<p style="margin-bottom: 0in;">There are things we can do to increase the amount of serotonin we produce, and as can be expected many have to do with the foods we eat. After all, what we eat has a great deal to do with how we function and how we feel. Mort important rule of thumb: Eat wisely. This means pushing away the leftover cake and eating <span style="text-decoration: underline;">sensible carbs</span> to stimulate serotonin. Sweets and simple carbs, like white rice and white bread, quickly raise blood sugar, flood you with insulin, and then drop you in a hole. Eating wisely also means watching the caffeine, which suppresses serotonin.</p>
<p style="margin-bottom: 0in;">Samantha Heller, MS, RD, senior clinical nutritionist at the NYU Medical Center, writes it's best to substitute fruit for cookies and chocolate ice cream. In general, the good carbs of veggies, fruit, and beans help energy levels. "If weight gain in the winter months is your concern," Heller says, "you should get a healthy eating plan from a registered dietitian."</p>
<p style="margin-bottom: 0in;">Another health expert, Julia Ross, MA, director of the Recovery Systems Clinic in San Francisco and author of <em>The Mood Cure and The Diet Cure</em> says that there are three ways to jump-start your serotonin:</p>
<ul>
<li>
<p style="margin-bottom: 0in;">Bright light: Ross says a 300 watt bulb within three feet for 20 minutes three times a day can help, although the boost in serotonin may be temporary.</p>
</li>
<li>
<p style="margin-bottom: 0in;">Exercise: 15 to 20 minutes of dancing to the radio or fast walking can also reduce your sweet tooth.</p>
</li>
<li>
<p style="margin-bottom: 0in;">Good eating habits: Protein, she says, should be eaten three times a day. Another good rule is to eat four cups of brightly colored veggies a day. Vegetables are carbs, but the kind that feed into your system slowly. </p>
</li>
</ul>
<p style="margin-bottom: 0in;">Samantha Heller urges people to try eliminating all white, starchy foods for two weeks -- bread, rice, potatoes. "You will be amazed at how good you feel," she says. "But you need to stick to it to see a difference." Even as a nutritionist, she admits to having experienced the opposite.</p>
<p style="margin-bottom: 0in;">I found a blog written by Heather McClees, a 29-year-old writer from South Carolina, with a Bachelors of Science Degree in Nutrition Dietetics a minor in Journalism. In it, Heather listed loads of foods that are ideal for fighting winter&rsquo;s blues. I was not surprised to find that there are lots of foods that can increase levels of serotonin, but I found it very interesting that most of these foods are very inexpensive and seasonally at their peak this time of year in our produce department. For example:</p>
<ul>
<li>
<p style="margin-bottom: 0in;"><strong>Sweet potatoes: </strong>They contain lots of Vitamin C, potassium, fiber, and Vitamin B6, and they contain the amino acid tryptophan, which makes you feel happy and relaxed. They also contain magnesium which lowers stress and anxiety. Sweet potatoes prevent inflammation of the joints and gastrointestinal tract, and they help prevent a rise in your blood sugar, unlike white potatoes. To beat all, the Vitamin A content in sweet potatoes will even give your skin a peachy glow regardless of the lack of sun in winter. <br /><br /></p>
</li>
<li>
<p style="margin-bottom: 0in;"><strong>Lentils:</strong> They are low in calories, and one of the most inexpensive sources of plant protein out there. As we said earlier, we need three servings of protein daily as it is essential to preventing depression, due to the way amino acids react in your body and trigger reactions like the release of serotonin and dopamine. Lentils have almost 18 grams of protein per serving, with no fat, and a good dose of potassium, B vitamins, and magnesium. <br /><br /></p>
</li>
<li>
<p style="margin-bottom: 0in;"><strong>Leafy greens: </strong>Think kale, Swiss chard, romaine, arugula, spinach, and turnip greens. These powerful green foods should especially make an appearance in your diet during the winter. Leafy greens are packed with magnesium, iron, B vitamins, Vitamin A, and Vitamin C. Plus they are a natural source of omega 3 fats, which help prevent inflammation, disease, and depression. <br /><br /></p>
</li>
<li>
<p style="margin-bottom: 0in;"><strong>Onions: </strong>They&rsquo;re high in Vitamin C and Vitamin B6, both of which influence mood and prevent depression. Onions are also a high source of antioxidants, while also helping to lower stress and inflammation. As a bonus, onions are wonderful for natural detoxification as they help the liver remove harmful agents during digestion and assimilation.<br /><br /></p>
</li>
<li>
<p style="margin-bottom: 0in;"><strong>Navel oranges: </strong>One navel orange contains 60% of your daily calcium requirements, a critical nutrient needed for preventing depression and stress. Oranges are especially high in Vitamin B6 and folate, two critical nutrients for preventing a low mood and depression.<br /><br /></p>
</li>
<li>
<p style="margin-bottom: 0in;"><strong>Pumpkin seeds: </strong>A very healthy snack food, pumpkin seeds contain the amino acid tryptophan, which lowers stress, prevents depression, and tames anxiety. Pumpkin seeds are also incredibly high in protein for such a small amount, with 13 grams of protein per serving. They are also one of the only seeds to promote alkalinity in the body, which fights inflammation due to stress and a poor diet. <br /><br /></p>
</li>
<li>
<p style="margin-bottom: 0in;"><strong>Avocados: </strong> Yes, avocados are high in fat, but, your brain and your body wants you to eat the kind of fat found in avocados. Avocado is rich in monounsaturated fats, which means they fight hunger and weight gain while enhancing your metabolism. Fat aside, avocados also contain Vitamin B6 to prevent stress and low energy, and they contain more potassium than a banana! The potassium in avocados helps ease anxiety, bloating, constipation, headaches and joint pain. Plus, avocados have protein and fiber as a bonus. <br /><br /></p>
</li>
<li>
<p style="margin-bottom: 0in;"><strong>Cacao</strong>: This raw form of chocolate is helpful at preventing depression, disease, and stress. Cacao is also a natural beauty food, helping to prevent wrinkles, acne and dull skin. It contains more antioxidants than any food in the world, and is especially high in magnesium, which helps prevent stress, depression, and anxiety. Magnesium can also help either give you energy when you need it, or help you relax. <br /><br /></p>
</li>
<li>
<p style="margin-bottom: 0in;"><strong>Coconut:</strong> Raw, organic, extra virgin coconut oil is one of the best foods and fats you can put in your body. Depression aside, it helps fight viruses and illness, which peak in the winter months. Not only that, but coconut&rsquo;s fats also help to prevent a low mood from stress, inflammation, dry skin, and even high cholesterol. <br /><br /></p>
</li>
<li>
<p style="margin-bottom: 0in;"><strong>Broccoli:</strong> Just one cup of broccoli contains 5 grams of protein and 76% of your daily Vitamin C requirements. Sure, broccoli seems boring to many, but lightly steam it with some coconut oil and a crack of black pepper and lemon and it&rsquo;s just amazing! Broccoli is also one of the best sources of Vitamin B6, which helps you relax and gives you steady energy at the same time.<br /><br /></p>
</li>
<li>
<p style="margin-bottom: 0in;"><strong>Bananas:</strong> Yes, bananas are high in sugar, but they&rsquo;re actually lower in sugar than other fruits like pineapples, red apples, dates, cherries, and raisins. Bananas are especially high in fiber, potassium, Vitamin B6, and tryptophan. The fiber helps slow down your blood sugar and provide a steady flow of carbohydrates through your body during digestion. <br /><br /></p>
</li>
<li>
<p style="margin-bottom: 0in;"><strong>Almonds: </strong> Let&rsquo;s start with their protein content, which is around 7 grams per 1/4 cup for only 160 calories. It is said that getting your protein from plant foods is best for you. They contain Vitamin E, which is a top antioxidant to help prevent inflammation and even wrinkles, along with promoting clear skin. Almonds' healthy fats are mostly monounsaturated, which also makes them a wonderful slimming and filling food, like avocados. They also have a good amount of magnesium, calcium, potassium, and B vitamins. <br /><br /></p>
</li>
<li>
<p style="margin-bottom: 0in;"><strong>Walnuts:</strong> They have more omega 3 fatty acids than any other tree nut, and they contain melatonin. Melatonin is the natural hormone your body produces to help you sleep and wake up at regular, optimal times each day. During winter months, our natural melatonin levels can become unbalanced due to a lack of sun. Over time, poor sleep, or a bad sleep schedule can actually cause depression, even if you get enough rest. Melatonin is also an important antioxidant to prevent aging and stress.</p>
</li>
</ul>
<p style="margin-bottom: 0in;">So there you have it, over a dozen reasons to eat more fruits and vegetables and stay healthier. I hope that you found this as interesting as I did. As a foot note, please be assured that I make no claims to being a food nutritionist, but all the nutritional facts in this blog were taken from the works of professionals in food science from websites such as WebMd.com and allwomenstalk.com.</p>
<p style="margin-bottom: 0in;">&nbsp;</p>
<p style="margin-bottom: 0in;">Good Eating &amp; Keep smiling.</p>
<p style="margin-bottom: 0in;">Andy</p>2016-03-15T17:04:44-05:00Blog:292http://priscosfamilymarket.com/the-little-plants-that-pack-a-punchThe Little Plants that Pack a Punch<p><img style="padding-right: 10px; float: left;" src="../../../content/images/uploaded/shoutout/2016/march/andy.jpg" alt="" width="225" height="223" />A few weeks back I introduced you to two local farms we have partnered with to gain better access to fresh, delicious, locally grown foods. Today I&rsquo;d like to tell you more about Heritage Prairie Farms in Elburn, and in particular explain exactly what MicroGreens are and why you will want to make them part of your daily diet.</p>
<p>Husband and wife, Nate Sumner and Jessica Impson, own and manage Heritage Prairie Farm (HPF) located just off Roosevelt road a few miles west of Randel Road. In the winter of 2007, the very first crop of MicroGreens was planted. At first they sold them on the farm and at local farmers markets as well as a number of upscale Chicago restaurants such as Naha, Vie, North Pond, and Alinea. By 2010, Heritage Prairie Farm MicroGreens were one of the first Midwest farms to make MicroGreens commercially available to consumers at retail outlets like Prisco&rsquo;s. So let start with the basics.</p>
<p><strong>WHAT ARE MICROGREENS?</strong></p>
<p>MicroGreens are the edible young seedlings of immature plants, harvested 7-14 days after germination. Typically ranging in size from 1-3 inches tall, MicroGreens are older than sprouts and much younger than petite or baby greens. MicroGreens are specifically selected for their unique color and flavor. MicroGreens have gained popularity as a new culinary trend in the past few years. MicroGreens first became popular in the middle of the 1990s in California and the first use of the word "microgreens" was documented in 1998. These tender greens have two fully developed cotyledon leaves, with or without the emergence of a few first true leaves. It is these young cotyledon leaves, often referred to as the seed leaves, that possess higher nutritional densities.</p>
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<tr>
<td><img style="display: block; margin-left: auto; margin-right: auto;" src="../../../content/images/uploaded/shoutout/2016/march/packaged.jpg" alt="" width="250" height="165" /></td>
</tr>
<tr>
<td style="text-align: center;"><em>Packaged MicroGreens.</em></td>
</tr>
</tbody>
</table>
<p><strong>WHAT MAKES THEM SO NUTRITIOUS?</strong></p>
<p>We all know that we need to eat more fresh fruits and vegetables and cut back on processed foods to attain better health. It&rsquo;s recommended that half of what we eat should be foods rich in vitamins C, E, A, K and phytonutrients. Countless studies have shown that the consumption of fruits and vegetables is strongly associated with reduced risk in the development of chronic diseases and cancers.</p>
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<td><img style="display: block; margin-left: auto; margin-right: auto;" src="../../../content/images/uploaded/shoutout/2016/march/harvest.jpg" alt="" width="250" height="165" /></td>
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<tr>
<td style="text-align: center;"><em>MicroGreens ready to be harvested.</em></td>
</tr>
</tbody>
</table>
<p>MicroGreens were found on average to contain 4 to 6 times more nutrients than the mature leaves of the same plants. Not only are HPF MicroGreens nutritiously great for you, they are all grown on a farm that has been certified Organic by the USDA. Heritage Prairie Farm does not use any synthetic herbicides, pesticides, fertilizers, or genetically modified organisms in growing their MicroGreens.</p>
<p>Unlike sprouts, Heritage Prairie Farm MicroGreens obtain their nutrients from three places: the rich, organic soil, natural sunlight photosynthesized by the plant, and nutrients produced by the seed itself. In recent studies, when compared to sprouts, MicroGreens bear a relatively lower food safety risk. Heritage Prairie Farm Microgreens are always triple-washed for your convenience and safety.</p>
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<td><img style="display: block; margin-left: auto; margin-right: auto;" src="../../../content/images/uploaded/shoutout/2016/march/harvesting.jpg" alt="" width="175" height="216" /></td>
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<td style="text-align: center;"><em>Harvesting MicroGreens.</em></td>
</tr>
</tbody>
</table>
<p>Here are health benefits and other information about the various MicroGreens grown at HPF:</p>
<ul>
<li>
<p><strong>Arugula MicroGreens</strong>- Are intensely peppery, a little spicy and have an incredible nutty after taste. High in vitamins A, K, and C, arugula helps cleanse and neutralize acidic waste from the body, especially from the lymphatic system. They make an excellent topping on pizza, pasta, or thrown in omelets. <br /><br /></p>
</li>
<li>
<p><strong>Mustard MicroGreens</strong>- Contain powerful glucoinolates, antioxidants linked to decreased cancer risk, as well as enhancing the immune system. High in vitamins A, K, C, and E. HPF mustard greens are sold as part of the Healthy Mix package, a blend of broccoli, red mustard, pak choi, mizuna, kale &amp; purple cabbage. A delicious addition to any salad mix.<br /><br /></p>
</li>
<li>
<p><strong>Cabbage MicroGreens</strong>- Help control heart rate &amp; blood pressure. High in vitamins A, K, and C. Contains anthocyanins, which has been proven to have anti-carcinogenic properties. Available as part of HPF Healthy Mix package. <br /><br /></p>
</li>
<li>
<p><strong>Broccoli MicroGreens</strong>- Are earthy and super mild making them ideal for children. They are a rich source of vitamin A, C, K, and B-complex. Broccoli was recently discovered to contain sulforaphane, a compound that fights inflammation and helps skin damage from the sun. <br /><br /></p>
</li>
<li>
<p><strong>Radish MicroGreens</strong>- Have the same heat as a typical adult radish. Radish MicroGreens are high in vitamin C, phosphorus, and zinc, making them a natural cleansing agent for the digestive system, while they also help fight colds &amp; sore throats. <br /><br /></p>
</li>
<li>
<p><strong>Pak Choi MicroGreens</strong>- Help destroy free radicals and protect cells from inflammation. High in vitamins A, K, and C. Available as part of HPF Healthy Mix package. <br /><br /></p>
</li>
<li>
<p><strong>Kale MicroGreens</strong>- Kale is considered one of the healthiest vegetables available, having extremely high levels of vitamins A, C, and K, as well as being high in fiber, iron, copper, manganese, and copper. Milder and less bitter than their adult counterpart, kale MicroGreens are fabulous in smoothies, salads, and atop soups. Strengthens the body and acts as a great anti-aging tool.</p>
</li>
</ul>
<p>If MicroGreens are new to you (as they are to most shoppers), I would encourage you to give them a try. What have you got to lose? Absolutely nothing! On the flip side, if you use these little super power vegetables to supplement your salads and other foods you will gain a great deal health-wise, and you will also have the satisfaction of knowing that you are doing your part to help support a local farm family.</p>
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<td><img style="display: block; margin-left: auto; margin-right: auto;" src="../../../content/images/uploaded/shoutout/2016/march/HPF.jpg" alt="" width="250" height="166" /></td>
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<td style="text-align: center;">&nbsp;</td>
</tr>
</tbody>
</table>
<p>Enjoy your MicroGreens!</p>
<p>&nbsp;</p>
<p>Andy</p>2016-03-08T22:26:36-06:00Blog:291http://priscosfamilymarket.com/is-cabbage-part-of-your-heritageIs cabbage part of your heritage?<p style="margin-bottom: 0in;"><img style="float: right;" src="../../../content/images/uploaded/blog/2016/march/main-cab.jpg" alt="" width="200" height="261" />No St. Patrick&rsquo;s Day table would be complete without a bowl of boiled cabbage. If you happen to be of Italian, Spanish or Polish decent, St. Joseph Day, celebrated Saturday, 3/19, is your big patron saint day. Cabbage is the one of the most popular winter vegetables in Europe, and rightly so: It comes into season during the winter months, it's inexpensive, nutritious, quite tasty, and is also versatile, working well in, soups, as a side dish, and at times as part of the main course.</p>
<p style="margin-bottom: 0in;">When someone mentions cabbage we tend to think of basic green or red cabbage, but in truth there are actually more than a hundred different varieties. Most cabbages will have a short, broad stem and flowers that form a distinct, compact head. The cabbage family includes broccoli, Brussels sprouts, cauliflower, kohlrabi, kale, collards, and the Oriental leaf vegetables such as Bok Choy and Napa cabbage.</p>
<p style="margin-bottom: 0in;">Here are some of the more popular types of cabbage.</p>
<p style="margin-bottom: 0in;"><strong><img style="float: left;" src="../../../content/images/uploaded/blog/2016/march/cab.jpg" alt="" width="150" height="116" />Green Cabbage</strong><span style="background: #ffff00;"><br /></span></p>
<p style="margin-bottom: 0in;">This is the most common cabbage variety. Pale in color and with tight leaves. It is used often in soups and slaws.</p>
<p style="margin-bottom: 0in;">&nbsp;</p>
<p style="margin-bottom: 0in;">&nbsp;</p>
<p style="margin-bottom: 0in;"><strong><img style="float: right;" src="../../../content/images/uploaded/blog/2016/march/red.jpg" alt="" width="150" height="103" />Red Cabbage</strong><span style="background: #ffff00;"><br /></span></p>
<p style="margin-bottom: 0in;">Actually, the color is more like a deep purple than red. And even though it looks different than the green cabbage, its taste is very similar. Red cabbage is most commonly pickled. They are also tasty in slaws and salads, bringing out color in dishes.</p>
<p style="margin-bottom: 0in;">&nbsp;</p>
<p style="margin-bottom: 0in;"><strong><img style="float: left;" src="../../../content/images/uploaded/blog/2016/march/savoy.jpg" alt="" width="150" height="100" />The Savory Cabbages</strong><span style="background: #ffff00;"><br /></span></p>
<p style="margin-bottom: 0in;">Savory cabbage is distinguished by its yellow-green crinkled leaves. It is also noticeably less compact than the common green cabbage. These cabbage types do well in stew, steamed or just as a garnish.</p>
<p style="margin-bottom: 0in;">&nbsp;</p>
<p style="margin-bottom: 0in;"><strong><img style="float: right;" src="../../../content/images/uploaded/blog/2016/march/napa.jpg" alt="" width="150" height="100" />Napa Cabbage</strong><br /><br />These popular cabbages are a light green with crinkled leaves. Their head is compact and the stems are white in color. Napa cabbage is tasty even raw. It works well in stir-fry or steamed. You will find the Napa cabbage in almost all stir-fry dishes. If you enjoy a more delicate and milder tasting cabbage for your recipes, opt for the Napa cabbage.</p>
<p style="margin-bottom: 0in;">&nbsp;</p>
<p style="margin-bottom: 0in;"><strong><img style="float: left;" src="../../../content/images/uploaded/blog/2016/march/bok.jpg" alt="" width="150" height="122" />Chinese cabbage &ndash; Bok Choy</strong> <span style="background: #ffff00;"><br /></span></p>
<p style="margin-bottom: 0in;">Bok Choy is recognized for its dark green leaves and white stems. And unlike traditional green cabbage, the leaves grow loosely together rather than tightly around a head. With most Chinese cabbage both the stem and leaves can be cooked. They have a taste similar to celery.</p>
<p style="margin-bottom: 0in;">&nbsp;</p>
<p style="margin-bottom: 0in;">Here is an interesting piece of info we uncovered in doing our research: Ever wonder where coleslaw got its name? Since the primary ingredient in any slaw recipe is cabbage, why isn&rsquo;t it referred to as cabbage slaw? Turns out it actually was&hellip; you see, "cole" is the old English word for cabbage.</p>
<p style="margin-bottom: 0in;">Although the cabbage you eat with your corned beef for St. Patrick&rsquo;s or in your cabbage soup for St. Joseph&rsquo;s day will be well boiled, the remainder of the year try to prepare your cabbage as close to raw as possible &ndash; sometimes called <em>tender-crisp</em> &ndash; to preserve this veggie&rsquo;s many nutrients.</p>
<p style="margin-bottom: 0in;">Speaking of nutrients, here is what cabbage and it&rsquo;s relatives have to offer: It has high amounts of some of the most powerful antioxidants found in cruciferous vegetables &ndash; phytonutrients such as thiocyanates, lutein, zeaxanthin, isothiocyanates, and sulforaphane, which stimulate detoxifying enzymes. Research has shown these compounds protect against several types of cancer, including breast, colon, and prostate cancers. They also help lower the LDL (low-density lipoprotein) or "bad cholesterol" levels in blood, which can build up in arteries and cause heart disease.</p>
<p style="margin-bottom: 0in;">Rich in vitamin K, cabbage provides 85 percent of the body&rsquo;s daily requirement. This is very important, not only for bone metabolism, but as a known Alzheimer's disease preventative by limiting neuronal damage in the brain. The 54 percent daily value of vitamin C supplied to the body with one serving of cabbage is impressive, too &ndash; even more than oranges &ndash; which can help scavenge harmful, pro-inflammatory free radicals and protect against infection.</p>
<p style="margin-bottom: 0in;">Cabbage is also an excellent source of fiber, vitamin B6, folate, and manganese, as well as healthy amounts of thiamin (vitamin B1), pyridoxine (vitamin B6), and pantothenic acid (vitamin B5). It also provides iron, magnesium, phosphorus, calcium for strong bones, and potassium for regulating the heart rate and blood pressure.</p>
<p style="margin-bottom: 0in;">&nbsp;</p>2016-03-08T22:08:21-06:00Blog:290http://priscosfamilymarket.com/white-sugar-substitutesWhite Sugar Substitutes<p><img style="float: left;" src="../../../content/images/uploaded/blog/2016/march/nosugar.jpg" alt="" width="225" height="270" />By now you have heard plenty of bad press about good old white refined table sugar. We&rsquo;ve all heard that it spikes your blood sugar, increases inflammation, and sends you on an endless roller coaster of cravings. Here are some of the other options that are currently available to you:</p>
<p><span style="text-decoration: underline;">Artificial Sweeteners</span></p>
<p><img style="float: right; padding-left: 10px;" src="../../../content/images/uploaded/blog/2016/march/Artificial-sweetener.jpg" alt="" width="150" height="113" /></p>
<p>Artificial sweeteners are synthetic sugar substitutes known as "intense sweeteners" because they are many times sweeter than regular sugar. (Due to their concentrated sweetness, you only need to use a fraction of the amount.) In addition, artificial sweeteners are attractive alternatives to regular sugar for people who are watching their weight because they add very little in additional calories to one's diet.</p>
<p>Currently, artificial sweeteners are widely used in processed foods, including baked goods, soft drinks, powdered drink mixes, candy, puddings, canned foods, and dairy products. They also are becoming increasingly popular for use at home as many people struggle to reduce their daily intake of sugar.</p>
<p>For decades, Americans have turned to artificial sweeteners, a healthier alternative to refined table sugar, primarily as a means of losing or controlling weight. Not without controversy, however: Artificial sweeteners have been the subject of intense scrutiny for decades. Critics of artificial sweeteners say that they cause a variety of health problems, including cancer. But according to the National Cancer Institute and other health agencies, there's no sound scientific evidence that any of the artificial sweeteners approved for use in the U.S. cause cancer or other serious health problems. And numerous research studies confirm that artificial sweeteners are generally safe in limited quantities, even for pregnant women.</p>
<p><span style="text-decoration: underline;">Natural Sweetener Alternatives</span></p>
<p>In addition to the artificially made sugar substitutes, there are a number of naturally occur ones -- and depending on the intended use, selecting one of these would indeed be a healthier choice for you and your family.</p>
<p><img style="float: right; padding-left: 10px;" src="../../../content/images/uploaded/blog/2016/march/agave_nectar.jpg" alt="" width="130" height="78" /><strong>Agave</strong> - Agave is a large, succulent plant with broad, toothed leaves. It's actually the same plant used to make tequila. Health conscious consumers are often surprised to learn that refined agave sweeteners are not inherently healthier than sugar, honey, high-fructose corn syrup, or any other sweetener.&nbsp;Nutritionally and functionally, agave syrup is similar to high-fructose corn syrup and sucrose. It does contain small amounts of calcium, potassium, and magnesium, but not enough to matter nutritionally.</p>
<p>&nbsp;</p>
<p><img style="float: left; padding-right: 10px;" src="../../../content/images/uploaded/blog/2016/march/coconut-sugar.jpg" alt="" width="120" height="122" /></p>
<p><strong>Coconut Sugar</strong> - It's the hands-down favorite of nutritionists because of its low glycemic index. Made from the sap of the coconut palm tree buds, it&rsquo;s not as chemically processed as other sugars. The biggest drawback is that coconut sugar is not available in large supply and therefore tends to be rather expensive; generally, four times the cost of refined sugar. Of the natural options, it tastes the most like regular sugar, with a slight caramel taste. It&rsquo;s great in baking and can be substituted 1:1 for regular processed sugar.</p>
<p>&nbsp;</p>
<p><img style="float: right; paadding-left: 10px;" src="../../../content/images/uploaded/blog/2016/march/honey.jpg" alt="" width="120" height="107" /><strong>Honey</strong> - Loaded with an array of vitamins and minerals, including B2, B6, iron, and manganese, honey&rsquo;s anti-fungal and antibacterial properties will help ward off colds. Raw honey has a high level of antioxidants, and the darker honeys have even more. Take care, however, and watch your blood sugar: honey's glycemic index is higher than agave's (though it's still lower than refined sugar). Calories ring in the same as agave (60 calories per tablespoon).</p>
<p>&nbsp;</p>
<p><img style="float: left; padding-right: 10px;" src="../../../content/images/uploaded/blog/2016/march/maple-syrup.jpg" alt="" width="130" height="87" /></p>
<p><strong>Maple Syrup</strong> &ndash; Sap from a tree, it doesn&rsquo;t get more natural than that. Pure maple syrup is high in antioxidants, zinc which boosts the immune system, and manganese, which is necessary for the body&rsquo;s enzyme reactions. The only real drawback to maple syrup is that, when used as a replacement for sugar, it&rsquo;s distinct flavoring will often overcome the taste of other ingredients. Some dishes just won&rsquo;t taste right with a maple flavor.</p>
<p>&nbsp;</p>
<p><img style="float: right; padding-left: 10px;" src="../../../content/images/uploaded/blog/2016/march/Molasses.jpg" alt="" width="120" height="120" /></p>
<p><strong>Molasses</strong> - High in nutritional value, especially the blackstrap variety, molasses has 70 percent more potassium than a banana. It&rsquo;s made during the processing of plain sugar, so it holds onto the sugar cane&rsquo;s original nutrients before the refined sugar is stripped out. It's not a health food, even with its nutritional profile. And its strong taste isn't great for beverages and has limited use for baking dense, flavorful items like gingerbread.</p>
<p>&nbsp;</p>
<p><img style="float: left; padding-right: 10px;" src="../../../content/images/uploaded/blog/2016/march/stevia.jpg" alt="" width="130" height="86" /></p>
<p><strong>Stevia</strong> - Calorie-free and natural, it comes from the stevia plant. It's sweeter than sugar, so you don&rsquo;t need to use much. Sometimes it is chemically processed and mixed with sugar alcohol, which can cause diarrhea and indigestion, and may account for an unpleasant after-taste that some notice. Check the labels.</p>
<p>&nbsp;</p>
<p>&nbsp;</p>2016-03-02T01:45:24-06:00Blog:289http://priscosfamilymarket.com/dont-assume-that-cooking-a-delicious-economical-roast-takes-too-much-time-or-skillDon’t assume that cooking a delicious, economical roast takes too much time or skill.<p style="margin-bottom: 0in;"><img style="float: right; padding-left: 10px;" src="../../../content/images/uploaded/shoutout/2016/march/chris-tope.jpg" alt="" width="225" height="264" />We may be setting our clocks ahead in less than two weeks as we kick off daylight savings time, but don&rsquo;t kid yourself: there is still plenty of time for Old Man Winter to take several more bites out of us. It&rsquo;s a very good time to consider pulling out our crock-pots or slow cookers and putting them to good use making delicious, well-balanced meals that are both economical and, really, much easier to put together than you might imagine.</p>
<p style="margin-bottom: 0in;">As you peruse this week&rsquo;s ad, you'll notice that we are featuring several items that would make good candidates for such a meal, including corned beef for St. Patrick&rsquo;s Day, pork loin roasts, baby back pork ribs, and whole beef briskets.</p>
<p style="margin-bottom: 0in;">If you are not already a big fan of the slow cooker, let me give you some reasons why this little household appliance is worth its weight in fudge.</p>
<ul>
<li>
<p style="margin-bottom: 0in;"><strong>It saves you loads of time</strong> &ndash; Although it won't magically do all the work for you, it&rsquo;s not far from just that. Cooking this way still requires some prep. Meats often need to be browned on the stove top, veggies need to be washed, chopped, and diced. But beyond that, once everything is in the cooker and the timer and temp are appropriately set, it does the rest. You are free to go to work, the gym, hike, nap, whatever. Five, six, eight, or ten hours later, you will return home to a fully cooked meal. Most slow cookers come with a feature that will switch the cooker to &ldquo;warm&rdquo; mode when the cooking is finished so that the meal is ready to be eaten the second that you arrive home. Oh, and one more advantage: a slow cooker is an all-in-one meal, so there are far fewer pots and pans to clean up.<br /><br /></p>
</li>
<li>
<p style="margin-bottom: 0in;"><strong>A slow cooker is energy efficient and can be used year-round </strong>&ndash; A slow cooker requires only a small amount of electricity to do its work. Compared with a standard oven, slow cookers only use the same amount of electricity as a light bulb and they won't heat up an entire kitchen the way an oven does. Though we might associate warm, hot meals with wintertime, the beauty of slow cookers is that you can use them any time of year. The perk of using one in the summer is that it eliminates the need to use the oven, eliminating the discomfort of making an already hot home hotter.<br /><br /></p>
</li>
<li>
<p style="margin-bottom: 0in;"><strong>It&rsquo;s very cost efficient</strong> &ndash; I realize that meat is one of the highest ticket items that you purchase on a regular basis from our store, and I&rsquo;ve no doubt that standing in front of the meat case and staring down a $30 to $50 roast is a bit intimidating, but one of our challenges as a meat department is to help you understand that looking at the price of the roast is not what you should be doing.</p>
<p style="margin-bottom: 0in;">Not that the price isn&rsquo;t significant (we know that it is), but taken out of context like that we often overestimate the cost of preparing a good roast for dinner. Since we are approaching St. Patrick&rsquo;s Day, let&rsquo;s consider corned beef as an example. Assume you pick a corned beef flat at a price of around $6 lb. and the roast weighs about 3 &frac12; lbs. You are looking at around $21 for the corned beef. All you need to add to that for your meal is a few pounds of potatoes, a head of cabbage and a pound of carrots. Total cost of the entire meal will be around $25.50, and that meal will easily serve two with enough left over for a second meal reheated.</p>
<p style="margin-bottom: 0in;">Not crazy about reheated leftovers? Cut up corned beef and boiled potatoes and cabbage and cook it on the stove for a delicious homemade corned beef hash. Don&rsquo;t miss out on saving some of the meat for lunch in the form of corned beef sandwiches or a grilled Ruben. Now, looking at it that way, your $21 roast and accompanying veggies provide a minimum of <span style="text-decoration: underline;">four servings and two meals for two people</span> at an average cost of around $6 per serving.<br /><br /></p>
</li>
<li>
<p style="margin-bottom: 0in;"><strong>You get good nutrition to boot</strong> - Mainly fresh ingredients, cooked at a low temperature for a long period of time, are used in slow-cooking. As a result, nutrition-rich, natural juices from vegetables and meats are retained. One benefit about slow cookers is that they are fully covered containers. This sealed aspect of slow cookers means that some percentage of nutrients -- even if released from the food -- would be contained in the slow cooker as food liquids or residues. In other words, if you consume all of the stewing liquid or soup liquid, you would be getting much of the nutrients that were lost from the food but not actually destroyed by the heat. crock-pot meals are also lower in fat, due to the fact that the foods cook in their own juices. Plus, it&rsquo;s not necessary to add much butter or oil, if any.<br /><br /></p>
</li>
<li>
<p style="margin-bottom: 0in;"><strong>Slow cookers are ideal for tougher, less expensive cuts of meat </strong>- You can buy less expensive cuts of meat that would be tougher to chew if you cooked them on the stove or in your oven. The act of slowly cooking meat in a crock-pot effectively softens even the toughest meats. So, in this way, a crock-pot can also save you money. Slow cookers are perfect for transforming cheaper cuts of meat, such as chicken thighs, shoulders of pork, beef or lamb, into tender and tasty dishes.</p>
</li>
</ul>
<p style="margin-bottom: 0in;">So why not go to the back of your cupboards or the top shelf of the food pantry where your slow cooker is most likely still sitting in the box it came in, rarely used. Pull it out and pick a recipe and give it a try -- you and your family will be glad you did.</p>
<p style="margin-bottom: 0in;">&nbsp;</p>
<ul>
<li>
<p style="margin-bottom: 0in;"><a href="../../../recipes/8135">Slow Cooker Beef Burgundy</a></p>
</li>
<li>
<p style="margin-bottom: 0in;"><a href="../../../recipes/8137">Slow Cooker Lamb Shanks</a></p>
</li>
<li>
<p style="margin-bottom: 0in;"><a href="../../../recipes/20862">Whole Chicken Dinner in a Slow Cooker</a></p>
</li>
<li>
<p style="margin-bottom: 0in;"><a href="../../../recipes/8116">Slow Cooker Corned Beef and Cabbage</a></p>
</li>
<li>
<p style="margin-bottom: 0in;"><a href="../../../recipes/20997">Crock-pot Rosemary Pork Loin</a></p>
</li>
<li>
<p style="margin-bottom: 0in;"><a href="../../../recipes/831">Crock-pot Turkey Kielbasa Stew</a></p>
</li>
</ul>
<p style="margin-bottom: 0in;">&nbsp;</p>
<p style="margin-bottom: 0in;">Chris Tope &ndash; Meat Manager</p>
<p style="margin-bottom: 0in;">&nbsp;</p>2016-03-02T01:17:52-06:00Blog:288http://priscosfamilymarket.com/your-mail-person-brings-big-savingsYour mail person brings big savings<p style="margin-bottom: 0in;"><img style="float: right; padding-left: 10px;" src="../../../content/images/uploaded/shoutout/2016/february/andy.jpg" alt="" width="250" height="247" />About a month ago, I wrote to all of our newsletter followers encouraging you to <a href="../../register">register on our website</a>. I was very pleased to see that close to three hundred of you took me up on that offer...</p>
<p style="margin-bottom: 0in;">The point I made in that newsletter is that as the world moves more toward the digital, we would be moving more of our advertising and promotional communications out of print and into email marketing and social media. This week is a good example of what that means. If you have taken the short time needed to register online, then within the past four or five days you should have received a postcard from our store with four very popular Buy-One-Get-One-FREE offers for our Homemade Italian sausage, boneless, skinless chicken breasts, Prisco&rsquo;s famous frozen pastas, and fresh caught Atlantic salmon.</p>
<p style="margin-bottom: 0in;">This is what is important: we plan to do this on a regular basis and offer folks who frequent our store some very HOT promotional offers. However, in order to afford to do so we can&rsquo;t waste advertising dollars sending this type of ad in print to thousands of non-Prisco shoppers who may, but most likely won&rsquo;t, respond. We have proven that we are far more successful sending promotional announcements like this to our <em>known</em> registered shoppers in smaller quantities with no waste in advertising reach.</p>
<p style="margin-bottom: 0in;">So please, if you haven&rsquo;t already done so, click on the link above and take five minutes to register on the website so that you receive future offers of this nature. Please be certain when you register to provide us with your correct mailing address (no P.O. boxes please, as we do not mail to P.O. boxes and businesses).</p>
<p style="margin-bottom: 0in;"><strong>Take Advantage of our Weekly Online Only Savings Opportunity</strong></p>
<p style="margin-bottom: 0in;">About one year ago we launched our Prisco Shopper&rsquo;s Choice Awards program. To date some of our regular shoppers have saved hundreds of dollars using this program. We named the program Shopper's Choice because this is an opportunity for you to select one of three deeply discounted offers on products people purchase every day. Hurry though, quantities are limited and when an offer is gone, it&rsquo;s gone.</p>
<p style="margin-bottom: 0in;">All special Shopper's Choice offers are available online at our website only, and you will want to visit regularly as we upload new offers every week.</p>
<p>Here is how it works:</p>
<ul>
<li>
<p style="margin-bottom: 0in;">Review the offers listed and select your favorite. You are allowed to pick one offer each week.</p>
</li>
<li>
<p style="margin-bottom: 0in;">Once you click on the offer, simply print it out or save it on your smart phone or tablet and take it along on your next shopping visit to Prisco's Family Market.</p>
</li>
<li>
<p style="margin-bottom: 0in;">Purchase the item offered at the register and our service manager will verify and activate redemption of the offer.</p>
</li>
<li>
<p style="margin-bottom: 0in;">Be certain to check your account next week as we reload new offers.</p>
</li>
</ul>
<p>&nbsp;</p>
<p style="margin-bottom: 0in;">Enjoy the Savings.</p>
<p style="margin-bottom: 0in;">Andy</p>2016-02-23T16:21:08-06:00Blog:287http://priscosfamilymarket.com/short-ribsnever-short-on-flavorShort Ribs...never short on flavor!<p style="margin-bottom: 0in;"><img style="float: right; padding-left: 10px;" src="../../../content/images/uploaded/blog/2016/February/meal.jpg" alt="" width="290" height="215" />If this is a cut of meat that you aren&rsquo;t all that familiar with, we would like to help change that by giving you a bit of helpful information. There are two major cuts of beef ribs,<strong> back ribs and short ribs</strong>. Beef short ribs come from primal cuts below the more expensive beef cuts, the rib and the loin.</p>
<p style="margin-bottom: 0in;">The best cut of beef ribs comes from the lower (ventral) section of the animal. The ribs in this region are called "short ribs" not because they are short in length, but because they come from a specific subsection called the short plate. The short plate is located right in front of another inexpensive, chewy but flavorful cut, the flank steak, and just behind another favorite cut for barbecue, the brisket.</p>
<p style="margin-bottom: 0in;">Like ribeye steaks, beef ribs are well marbled with fat which is why they are rich in classic beef flavor. However, these muscles get a lot more work than other areas, such as the loin, so they are full of connective tissue and tendons. This makes the meat too chewy to be enjoyable if not prepared properly. The bones are almost straight with about 1-2" of meat on top, which makes them good for barbecue, and braising. When barbequed, they should be roasted low and slow with dry heat and a bit of wood smoke; this method results in a dark brown exterior and flavorful, tender meat. Cooking your ribs at low temperatures allows the connective tissues and fat to break down without drying out the meat.</p>
<p style="margin-bottom: 0in;">The other recommended cooking method is braising. When simmered on low in a flavorful liquid as they do in France, you get very juicy and very tender, flavor-packed meat that has absorbed the richness of the braising liquid. In return, the meat has given up most of its innate essence to the greater good of the stew.</p>
<p style="margin-bottom: 0in;">Another preparation method that works well for short ribs is tenderizing. First, you sprinkle the meat with a tenderizing agent, then you pierce/pound the flesh with a handheld meat tenderizer. This method results in very fine pieces of rare meat -- very juicy and beefy, and roughly equivalent to much more expensive beef cuts.</p>
<p style="margin-bottom: 0in;">Now that you know a bit more about beef short ribs and how to best prepare them, here are some delicious recipe ideas.</p>
<ul>
<li>
<p style="margin-bottom: 0in;"><a href="../../../recipes/20752">Braised Beef Short Ribs Provencal</a></p>
</li>
<li>
<p style="margin-bottom: 0in;"><a href="../../../recipes/8253">Clay Pot Braised Beef Short Ribs</a></p>
</li>
<li>
<p style="margin-bottom: 0in;"><a href="../../../recipes/806">Deviled Grilled Short Ribs</a></p>
</li>
<li>
<p style="margin-bottom: 0in;"><a href="../../../recipes/10904">Fragrant Beef Short Ribs with Ginger, Star Anise &amp; Leeks</a></p>
</li>
<li>
<p style="margin-bottom: 0in;"><a href="../../../recipes/8286">Microwave BBQ Beef</a></p>
</li>
<li>
<p style="margin-bottom: 0in;"><a href="../../../recipes/2788">Short Ribs in Beer</a></p>
</li>
</ul>
<p>&nbsp;</p>2016-02-23T16:05:25-06:00Blog:286http://priscosfamilymarket.com/eating-healthy-eating-localEating Healthy, Eating Local<p style="margin-bottom: 0in;"><img style="float: right; padding-left: 10px;" src="../../../content/images/uploaded/shoutout/2016/february/andy.jpg" alt="" width="250" height="247" />In a previous post, I had written about healthier eating habits and the small things we can do to make ourselves healthier without sacrificing a lot. In a separate article, I talked about the importance of supporting local businesses. In our dedication to both philosophies, we are forming partnerships with local farms to bring you great products that are raised with TLC by people right here in our community. I&rsquo;ve already had the pleasure of meeting with two such operations: Heritage Prairie Farms in Elburn and Bountiful Blessings Farm in Hinckley.</p>
<p style="margin-bottom: 0in;"><strong>HPF is certified organic</strong> and is run by a couple of really awesome people, Nate Sumner and Jessica Impson. The husband and wife couple started the farm in 2009 and are having a blast with it. Nate and Jessica share a passion for great food, a great community, and a sustainable future. Upon learning of Nate&rsquo;s background and connections, I instantly found that together, we can help make our community stronger.</p>
<p style="margin-bottom: 0in;">Nate first studied culinary arts before finding his passion for farming and agriculture. He and Jessica soon developed a CSA (Community-Supported Agriculture) program. Now, they offer pizza nights on the farm, host weddings, and are remodeling their farm stand! But the fun isn&rsquo;t just limited to these events... I could tell from my first visit to the farm that every day at HPF is filled with fun and friends. The kitchen and office were packed with the farmers and helpers eating lunch, having a good time, and discussing what they wanted to do for the upcoming Valentine&rsquo;s Day dinner.</p>
<p style="margin-bottom: 0in;">Everyone was welcoming and friendly and I really cannot wait to see the farm in full swing when the weather turns!</p>
<p style="margin-bottom: 0in;">We already carry their honey and microgreens, please come check it out!</p>
<p style="margin-bottom: 0in;"><strong>Bountiful Blessings in Hinckley </strong>is run by Jeff and Kim Wielert, who are actually the old neighbors of Prisco&rsquo;s very own Kevin Grimm! With 20 acres of farmland, Jeff and Kim have their hands full -- especially considering they still farm a lot of their products without machinery. In talking with Jeff and Kim, I instantly saw a passion for doing what they do, and making sure they produce a high-quality product.</p>
<p style="margin-bottom: 0in;">While visiting the Wielert&rsquo;s farm, I was able to see where the operation started and where it has come. Believe it or not, the Wielert family has been farming for well over 100 years! They even have family farming in Germany (although that operation is more dairy-based). Jeff studied horticulture at Kishwaukee College after being the Director of Christian Education in Atlanta. Jeff&rsquo;s dad and mom are still involved at the farm as well as his wife Kim, his nieces and nephews, and friends.</p>
<p style="margin-bottom: 0in;">As I mentioned before, a lot of their farming methods are still done by hand. In keeping their goal of a healthy, delicious product at an affordable price, they are currently investing in some post-harvest equipment to help them bring their delicious veggies to your table. They also employ organic and sustainable farming methods by using organic compounds to control pests and are constantly replenishing nutrients in the soil as allowed by USDA and ILDA. Jeff and Kim also have a CSA program that is growing year-after-year.</p>
<p style="margin-bottom: 0in;">The common denominator of Heritage Prairie Farms and Bountiful Blessings is that they have a passion for what they do, and they want to make sure that you, the community, have the best possible products at an affordable price.</p>
<p style="margin-bottom: 0in;">Unfortunately, weather won&rsquo;t let us have their awesome products now, but I encourage you to start looking into these farmers. As we get nearer to sunny skies and a warm breeze, Prisco&rsquo;s will be your place for local produce.</p>
<p style="margin-bottom: 0in;">Both farms love sharing their stories. Reach out to them, visit their farms, and browse their websites! Know who is behind the food you eat! Shop smart, shop local!</p>
<p style="margin-bottom: 0in;"><a href="http://www.heritageprairiefarm.com/">http://www.heritageprairiefarm.com/</a></p>
<p style="margin-bottom: 0in;"><a href="http://www.bountifulblessingsfarm.weebly.com/">http://www.bountifulblessingsfarm.weebly.com/</a></p>
<p style="margin-bottom: 0in;">&nbsp;</p>
<p style="margin-bottom: 0in;">Andy</p>
<p style="margin-bottom: 0in;">P.S. We just found this local source of amazing preserves, jellies, and other delicious products from Michigan. They are already in the store, but read their story here: <a href="https://www.spoon.com/our-story">https://www.spoon.com/our-story</a></p>2016-02-16T18:13:34-06:00Blog:285http://priscosfamilymarket.com/cod-a-good-choice-in-seafoodCod – A Good Choice in Seafood<p style="margin-bottom: 0in;"><img style="float: right;" src="../../../content/images/uploaded/blog/2016/february/cod.jpg" alt="" width="300" height="203" />Cod Fish has been a staple of the human diet all throughout history and the cod has had an immeasurable influence on modern western civilization. Approximately 10% of the world&rsquo;s fish catch is cod.</p>
<p style="margin-bottom: 0in;">In the United States, two similar but different cod species are harvested commercially: the Atlantic cod native to the northern Atlantic Ocean and the Pacific cod, which can be found throughout the northern Pacific Ocean. Both of these cod species are part of a group of fish species often referred to as &ldquo;groundfish&rdquo; because they usually live on or near the ocean floor. Some other species in this group include pollock, haddock, hake, ocean perch, and flatfish.</p>
<p style="margin-bottom: 0in;">The majority of cod currently landed in the United States is Pacific Cod. This fishery takes place off of the west coast of the U.S. and Alaska with the majority of landings from the Alaskan fishery. Pacific cod are harvested with trawl nets, long lines, and traps. Atlantic cod ranges from the Mid-Atlantic U.S. states through New England and the northern waters of the Atlantic Ocean in Canada, Greenland and Europe. Atlantic cod populations are currently believed to be low and strict management measures have been implemented to rebuild the population.</p>
<p style="margin-bottom: 0in;">A cod surviving to a year old has virtually no predators from then onwards, other than man. It takes about three years for the cod to reach a weight of five pounds. Some codfish have been known to grow to the enormous size of 150 to 200 pounds. These days, however, a cod of over 10 pounds is considered a large cod.</p>
<p style="margin-bottom: 0in;">Cod is a low fat, flaky white meat fish that is a good source of protein, phosphorus, niacin, and Vitamin B-12. A 3 ounce cooked portion of cod has less than 90 calories and one gram of fat, and 15 to 20 grams of protein. Its mild flavor puts it on the list of the top 10 fish favorites compiled by the National Oceanic and Atmospheric Administration.</p>
<p style="margin-bottom: 0in;"><strong>Preparation</strong></p>
<p style="margin-bottom: 0in;">Cod is flavorful on its own and doesn&rsquo;t need a lot of added ingredients to make a tasty dish. Brush the fillets with olive oil, broil, then spritz the fillets with lemon juice for a quick and easy meal. Try baking fillets topped with tomatoes and low-fat cheese or mixing flaked cod with mashed potatoes, an egg white and seasonings for a cod cake. Cod also works well as a base for other flavors, so try giving it an Asian twist by topping it with a mixture of soy sauce, ginger, scallions and a touch of orange juice.</p>
<p style="margin-bottom: 0in;">&nbsp;</p>
<p style="margin-bottom: 0in;">&nbsp;</p>2016-02-16T18:04:49-06:00Blog:284http://priscosfamilymarket.com/the-foods-of-loveThe Foods of Love<p style="margin-bottom: 0in;"><img style="float: right; padding-left: 10px;" src="../../../content/images/uploaded/blog/2016/february/dinner.jpg" alt="" width="275" height="240" />If you have a special someone in your life, you're probably already planning for or looking forward to this weekend: Sunday is Valentine's Day, the one day of the year dedicated exclusively to spending time with your significant other or spouse, and doing your best to make their day special. This can mean simply spending more time with them and/or buying them flowers or other gifts, all of which are great options, but there's one activity almost all couples indulge in on Valentine's Day... Sharing a special meal together!</p>
<p style="margin-bottom: 0in;">Now, people often say the best way to a person's heart (man or woman!) is through their stomach, and cultures all over the world agree. Everyone is going to have an opinion on the best foods for inspiring love in another person, ranging from various types of seafood to fruits, herbs and vegetables. There's a traditional or folk remedy for everything, and aphrodisiacs are in a category all their own!</p>
<p style="margin-bottom: 0in;">Looking to play Cupid this Valentine's Day? When you head to the restaurant for a meal out, or while preparing your own meal at home, try incorporating some of the following foods... And enjoy!</p>
<p style="margin-bottom: 0in;">[info courtesy of smoothfm.com.au, care2.com &amp; health.usnews.com]</p>
<p style="margin-bottom: 0in;"><strong>Oysters &amp; Caviar</strong> - These classic aphrodisiacs are packed with zinc, a mineral that supposedly increases libido. Why not start your meal with half a dozen oysters or some caviar, and a glass of chilled champagne (a classically romantic beverage)?</p>
<p style="margin-bottom: 0in;"><strong>Truffles </strong>-Why truffles (the fungus, not the chocolate)? Probably due to their rarity and musky aroma. Truffles have long been considered a go-to food for arouse the palate and the mind.</p>
<p style="margin-bottom: 0in;"><strong>Almonds - </strong>Thanks to their high vitamin E content, almonds help support female hormones, and have been seen as a fertility symbol for hundreds of years. Almonds can be sprinkled on top of salads or used as an ingredient in many luscious desserts.</p>
<p style="margin-bottom: 0in;"><strong>Garlic</strong> - Garlic is considered an aphrodisiac primarily because it helps increase blood flow. As an ingredient, it's also incredibly easy to include in your meal: Garlic can be used as a seasoning in most main dishes, as well as in sides&hellip;. garlic mashed potatoes, anyone?</p>
<p style="margin-bottom: 0in;"><strong>Chocolate</strong> - The neurotransmitters serotonin and anandamide both contribute to feelings of happiness and euphoria, and both are found in chocolate. Chocolate also happens to be the go-to Valentine's Day treat, and you would be remiss not to include it at some point in your evening!</p>
<p style="margin-bottom: 0in;">Have a wonderful Valentine's Day!</p>
<p style="margin-bottom: 0in;">&nbsp;</p>2016-02-09T15:46:43-06:00Blog:283http://priscosfamilymarket.com/so-what-do-we-really-know-about-valentines-daySo, what do we really know about Valentine’s Day? <p style="margin-bottom: 0in;"><img style="float: right; padding-left: 10px;" src="../../../content/images/uploaded/shoutout/2016/february/bridget.jpg" alt="" width="250" height="228" />Speak with anyone you know and of course they'll have heard of St. Valentine&rsquo;s Day. From our pre-school days onward we exchange cards and gifts with friends, and eventually, our love interests. But very few of us know much about the origins of the special day and just why it became such a meaningful annual event.</p>
<p style="margin-bottom: 0in;">The story of its patron saint is shrouded in mystery. Truth be told, scholars can&rsquo;t be certain exactly which St. Valentine deserves the credit for all the fuss. Turns out that in the annals of Catholic Church history there are no less than a dozen different St. Valentines. It turns out that Valentine, or &ldquo;Valentinus&rdquo; from the Latin word for "worthy, strong or powerful", was popular between the second and eighth centuries A.D. Several martyrs over the centuries have carried this name. Although there is no shortage of legends about the saint to whom we owe this day of love, one story that stands out and is most popular is that of a priest named Valentine who served during the third century in Rome. When Emperor Claudius II decided that single men made better soldiers than those with wives and families, he outlawed marriage for young men. Valentine, realizing the injustice of the decree, defied Claudius and continued to perform marriages for young lovers in secret. When Valentine&rsquo;s actions were discovered, Claudius ordered that he be put to death.</p>
<p style="margin-bottom: 0in;">While some believe that Valentine&rsquo;s Day is celebrated in the middle of February to commemorate the anniversary of Valentine&rsquo;s death or burial, which probably occurred around A.D. 270, others claim that the Christian church may have decided to place St. Valentine&rsquo;s feast day in the middle of February in an effort to &ldquo;Christianize&rdquo; the pagan celebration of Lupercalia. Celebrated at the ides of February, or February 15, Lupercalia was a fertility festival dedicated to Faunus, the Roman god of agriculture, as well as to the Roman founders Romulus and Remus.</p>
<p style="margin-bottom: 0in;">During the Middle Ages, it was commonly believed in France and England that February 14 was the beginning of birds&rsquo; mating season, which added to the idea that the middle of Valentine&rsquo;s Day should be a day for romance. Valentine greetings were popular as far back as the Middle Ages, though written valentines didn&rsquo;t begin to appear until after 1400. The oldest known valentine still in existence today was a poem written in 1415 by Charles, Duke of Orleans, to his wife while he was imprisoned in the Tower of London following his capture at the Battle of Agincourt.</p>
<p style="margin-bottom: 0in;">No matter what the true and factual story is about Valentine&rsquo;s Day, it&rsquo;s a really nice day to look forward to and an opportunity to let our loved ones know just how much they mean to us, and that we love and care for them above all. Being that it&rsquo;s celebrated in mid-February also makes it a nice break in an otherwise dreary, cold month which offers very little else to celebrate.</p>
<p style="margin-bottom: 0in;">I hope that if nothing else this little Valentine&rsquo;s Day history lesson puts you in the spirit of romance and has you yearning to find ways to express your love to that very special person in your life. If so, I&rsquo;m pleased to let you know that we at Prisco&rsquo;s are great supporters of &ldquo;<em>Amore</em>&rdquo;. We have lots of ways to help you say those three magic words, &ldquo;I love you&rdquo;. Here are a few suggestions to consider:</p>
<ul>
<li>
<p style="margin-bottom: 0in;">Greeting cards</p>
</li>
<li>
<p style="margin-bottom: 0in;">Roses, cut fresh in red and every color that you can imagine.</p>
</li>
<li>
<p style="margin-bottom: 0in;">Candies and other sweets.</p>
</li>
<li>
<p style="margin-bottom: 0in;">Wines and craft beers.</p>
</li>
<li>
<p style="margin-bottom: 0in;">Our famous stem-on, hand-dipped, chocolate covered jumbo strawberries.</p>
</li>
<li>
<p style="margin-bottom: 0in;">Consider our Ultimate Valentine&rsquo;s Day Gift bag which includes:</p>
<ul>
<li>
<p style="margin-bottom: 0in;">Surf 'N' Turf Combo Pack - Two (2) 5 to 6 oz. Canadian lobster tails, plus two (2) 6 to 7 oz. Filet Mignon.</p>
</li>
<li>
<p style="margin-bottom: 0in;">Gourmet Strawberry Salad Bowl for two.</p>
</li>
<li>
<p style="margin-bottom: 0in;">Your choice of one 750 ml. bottle of Turn Me Red, Turn Me Riesling or Turn Me Sweet wine.</p>
</li>
<li>
<p style="margin-bottom: 0in;">Two jumbo stem-on, hand-dipped, chocolate covered strawberries.</p>
</li>
<li>
<p style="margin-bottom: 0in;">Plus, your choice of a dozen 40 cm red, or 50 cm colored roses.</p>
</li>
</ul>
</li>
</ul>
<p style="margin-bottom: 0in;">So no excuses now, we&rsquo;ve given you lots of fair warning and plenty of romantic gift ideas. We wish the best to you and your true valentine this Sunday.</p>
<p style="margin-bottom: 0in;">Enjoy the love,</p>
<p style="margin-bottom: 0in;">&nbsp;</p>
<p style="margin-bottom: 0in;">Bridget</p>2016-02-09T15:26:32-06:00Blog:282http://priscosfamilymarket.com/giving-back-to-the-communityGiving Back to the Community<p style="margin-bottom: 0in;"><img style="float: right; padding-left: 10px;" src="../../../content/images/uploaded/shoutout/2016/february/andy.jpg" alt="" width="225" height="219" />Ever since I can remember, my family has taught me the importance of giving back to the community. Though as individuals we cannot solve the world&rsquo;s problems, together we can make a difference. I was also encouraged to pick a few causes to support because if I spread myself too thin, it would be hard to make a difference.</p>
<p style="margin-bottom: 0in;">I have picked a cause that I firmly believe is a growing concern in our community and around the globe: behavioral healthcare and providing role models for kids in the community. Family Counseling Service of Aurora (FCS) is an organization that is a great resource to our community, providing different varieties of counseling and programs.</p>
<p style="margin-bottom: 0in;">Every day we are bombarded with news of school shootings, disgruntled employees feeling the need to take the lives of others, kids without role models joining gangs, and family&rsquo;s that just don&rsquo;t know how to get along. As much as we don&rsquo;t like to hear these things, they can&rsquo;t be ignored and we need to make an effort to eliminate them. Family Counseling Services, through its many programs, is looking to combat these issues as well as a variety of others.</p>
<p style="margin-bottom: 0in;">I have already attended a number of events and have had a lot of fun while meeting many of the people that use the organization as a resource. One event that took place at Philip&rsquo;s Park&rsquo;s Mastodon Lake was the United Way Cardboard Boat Race. It was a lot of fun to see the community interact with great organizations such as Family Counseling Service and United Way, among others. Another fun event Prisco&rsquo;s participated in was the Mac &amp; Cheese bar for the City of Aurora&rsquo;s First Fridays. Together, we served over 200 people in about 2.5 hours while informing the community of Family Counseling Service&rsquo;s goals!</p>
<p style="margin-bottom: 0in;">&nbsp;</p>
<p style="margin-bottom: 0in;"><img style="display: block; margin-left: auto; margin-right: auto;" src="../../../content/images/uploaded/shoutout/2016/february/bowl-kids.jpg" alt="" width="650" height="378" /></p>
<p style="margin-bottom: 0in;">The next event Prisco&rsquo;s is supporting is <em><strong>Bowl For Kids&rsquo; Sake</strong></em>. We are forming teams to &ldquo;compete&rdquo; against one another at Parkside Lanes, in an effort to support the growing need for Big Brothers Big Sisters (BBBS), a program run by FCS. BBBS takes kids in the community in need of a role model and matches them with volunteers that can be a friend, mentor, and guide. This is an extensive process that takes much screening and evaluating to ensure a safe, healthy relationship. The cost of supporting a &ldquo;match&rdquo; for one year is $1,000. Through our bowling teams, our goal is to raise $2,000 for BBBS through Bowl for Kids&rsquo; Sake. And that&rsquo;s where we need your help! Here&rsquo;s how you can help:</p>
<ul>
<li>
<p style="margin-bottom: 0in;">Make a donation to our cause: Every dollar you donate will stay right here in the community to support Big Brothers Big Sisters</p>
</li>
<li>
<p style="margin-bottom: 0in;">Form a team of Prisco&rsquo;s Customers: 4-5 people, and try to raise $100 per person. We will donate Prisco&rsquo;s T-Shirts for your bowling team. If you are interested, please email Andy at <a href="mailto:andy@priscosfamilymarket.com">andy@priscosfamilymarket.com</a></p>
</li>
<li>
<p style="margin-bottom: 0in;">S<span style="color: #00000a;"><span style="text-decoration: none;">ign up to be a &ldquo;Big&rdquo;. The wait list has grown to 25 boys and 10 girls that need a mentor.</span></span></p>
</li>
</ul>
<p>&nbsp;</p>
<p style="margin-bottom: 0in;">Thanks for your support.</p>
<p style="margin-bottom: 0in;">Andy</p>2016-02-03T0